AMARILLO, Texas (KAMR/KCIT) — Chef Ron from Sunday’s Kitchen joined Today in Amarillo on Tuesday morning and showed a tasty Andouille Sausage & Cornbread Stuffing Recipe.
Check out the full recipe below:
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Andouille sausage & cornbread dressing/stuffing
- One (12-ounce) package of andouille sausages, cut in half horizontally and then cut into half-moon shapes
- One (12-ounce) package of breakfast-style bulk sausage
- Two tablespoon butter
- One large sweet onion, diced
- Three celery stalks, diced
- One red bell pepper, diced
- One cup of chopped green onions
- One teaspoon chopped fresh thyme
- One teaspoon hot pepper sauce (optional)
- One teaspoon of dried rubbed sage
- salt and pepper
- One tablespoon of salt-free Cajun seasoning
- One (12-ounce) bag dry cornbread stuffing mix or leftover cornbread
- One 1/2 cup chicken broth
- Two tablespoons butter, cut into pieces
Find Chef Ron and his delicious dishes at Sunday’s Kitchen at 112 Sixth Ave. in downtown Amarillo.