Andouille Cornbread Dressing - Chef Frank Brigtsen

By á-1590

From Frank Brigtsen - Brigtsen's Restaurant........

CHEF NOTES: In this recipe, the onions, celery, and bell peppers are added in two stages. The first stage is cooked until dark brown (caramelized) and the second stage is cooked until the onions are soft and clear. This produces two different levels of taste and texture.

Ingredients

• FOR THE CORNBREAD:
• 3/4 cup all-purpose white flour
• 3/4 cup yellow corn meal
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 1/2 teaspoons salt
• 4 tablespoons granulated white sugar
• 2 teaspoons finely chopped fresh jalapeno pepper
• 1/2 cup thinly sliced green onions
• 2 eggs
• 1/4 cup melted unsalted butter
• 1 1/4 cup buttermilk
• TO MAKE THE CORNBREAD DRESSING
• 1 tablespoon pomace olive oil or vegetable oil
• 3 cups finely diced Andouille sausage (quarter the sausage lengthwise and slice 1/4-inch thick)
• 8 cups finely diced yellow onions (1/4-inch pieces)
• 5 cups finely diced celery (1/4-inch pieces)
• 3 cups finely diced red, yellow and green bell peppers (1/4-inch pieces)
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon dried whole-leaf thyme
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon minced fresh garlic
• 3/4 cup chicken or turkey stock
• 4 tablespoons unsalted butter, softened
• 2 eggs

Preparation

Step 1

FOR THE CORNBREAD:
Preheat oven to 350 degrees. In a mixing bowl, add flour, corn meal, baking powder, baking soda, salt, sugar, jalapenos, and green onions. Mix until well blended and set aside.

In a separate mixing bowl, add the eggs and whisk until frothy. Add melted butter and buttermilk and whisk until well blended.

Add the wet ingredients to the dry ingredients and mix until well blended. Pour the cornbread batter into a buttered 9x12x2-inch baking pan and bake until the top is browned and a knife inserted into the middle of the cornbread comes out clean, 40-45 minutes. Remove from oven and set aside.

TO MAKE CORNBREAD DRESSING:
Heat the oil in a pot over medium high heat. Add the Andouille and cook, stirring occasionally, until the sausage is browned, 6-8 minutes.

Add 6 cups of onions, 4 cups of celery, 2 cups bell peppers, and the bay leaves. Cook, stirring occasionally, until the vegetables turn dark brown (caramelized), about 15 minutes.

Add the remaining onions, celery, and bell peppers, the salt, thyme, black pepper, white pepper, cayenne, and garlic. Cook, stirring occasionally, until the second stage of onions become soft and clear, about 5 minutes. Remove from heat.

Crumble the cooked cornbread. Add the cornbread and stock to the vegetable mixture. Mix until well blended. Transfer the cornbread/vegetable mixture to a shallow baking pan and bake for 25 minutes at 350 degrees. Remove from oven and set aside.

Temper the eggs: In a mixing bowl, add the eggs and whisk until frothy. Add three large spoonfuls of the cornbread dressing, one at a time, mixing well after each spoonful. Fold the egg mixture back into the pan of the cornbread dressing. Add the softened butter and mix until well blended. Bake for 20 more minutes. Remove from oven.