Cajun Cornbread Dressing

(from Chef Paul Prudhomme's Louisiana Kitchen)

2 tsp. salt
1-1/2 tsp. white pepper
1 tsp. cayenne
1 tsp. black pepper
1 tsp. dried oregano leaves
1/2 tsp. onion powder
1/2 tsp. dried thyme leaves
1/2 cup butter
4 Tbl. margarine
3/4 cup finely chopped onions
3/4 cup finely chopped green bell peppers
1/2 cup finely chopped celery
1 Tbl. minced garlic
2 bay leaves
3/4 lb. chicken giblets, boiled until tender, then ground (preferably) or finely chopped
1 cup chicken stock
1 T. Tabasco sauce
5 cups finely crumbled cornbread or corn muffins
13-oz can evaporated milk
3 eggs, lightly beaten

Stir together the first 7 ingredients and set aside. In a large skillet, melt butter and margarine with onions, bell peppers, celery, garlic, and bay leaves over high heat. Sauté about 2 minutes, stirring occasionally. Add the seasoning mixture and continue cooking until vegetables are barely wilted, about 5 minutes. Stir in the giblets, stock and Tabasco and cook 5 minutes, stirring frequently. Turn off heat. Add cornbread, milk, and eggs, stirring well. Spoon into a greased 9" x 13" pan and bake at 350 degrees F. for 35 to 40 minutes, until browned on top. Serves 8.


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