Seafood Cornbread Dressing with Italian Sausage - MSNewsNow.com - Jackson, MS

Seafood Cornbread Dressing with Italian Sausage

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By WLBT Staff - email

Tony Chachere's Easy Seafood Cornbread Dressing with Italian Sausage

6 cups Cornbread, baked and crumbled

1 cup Italian Bread Crumbs

2 sticks butter, melted

2 pounds Italian Sausage, taken out of casing or bought without, cooked and drained

(Can substitute 2 pounds hot breakfast sausage)

3 cups, mixed chopped seasoning vegetables (onions, bell pepper, celery)

1 bunch green onions, chopped

Tony Chachere's More Spice or Original Creole Seasoning to taste

1 lb. crawfish, peeled shrimp or oysters

2-3 cups chicken or seafood stock and 1 can Turkey or Chicken Gravy

Butter pats for top

Preheat oven to 350 degrees.  Mix cornbread and crumbs in a large bowl and set aside.  In skillet, cook Italian sausage, drain.  Saute vegetables and garlic in 1/2 cup butter.  Add to crumb mixture.  Add Tony Chachere's creole Seasoning, green onions, 1/2 cup butter, seafood and chicken broth.  Place in a greased baking dish and bake in 350 degree oven for 45 minutes.  Serves 10-15.