Ethnic Recipes Cookbook
Hello world! For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge. Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy!
Bon A Petite!
Andouille Stuffing
2 (16 ounce) packages jalapeno cornbread mix
1 pound Andouille sausage
2 medium onions, chopped
2 medium bell peppers, chopped
1/2 cup (1 stick) butter
1 can cream of chicken soup
1 cup chicken broth
2 large eggs, well beaten
Following package instructions, bake jalapeno cornbread.
In a food processor, chop sausage into fine pieces.
Melt butter in skillet and sauté chopped vegetables.
Mix cornbread, sausage, vegetables, soup, broth and eggs in a large casserole. Bake at 350 degrees F for 45 minutes or until top is golden brown.
Serves 12.
