Recipe: Down Home Oyster Cornbread Dressing - Fox 10 News

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Recipe courtesy Chef Nino/ Rouses Markets

INGREDIENTS:

  • 2 (8-ounce) packages dry cornbread mix, cooked according to directions on box
  • 16 ounces oysters, reserve oyster liquor
  • ½ pound andouille sausage
  • ½ cup butter
  • 2 cups chopped yellow onion
  • 4 cloves garlic, finely chopped
  • ⅓ cup chopped green bell pepper
  • ½ cup chopped celery
  • ⅔ cup chopped fresh parsley
  • 1 tablespoon poultry seasoning
  • 1 teaspoon dried sage
  • 1 teaspoon kosher or sea salt
  • 2 cups chicken broth
  • 2 large eggs, beaten

STEPS:

1. Prepare the cornbread according to package instructions. Once cornbread has cooled, crumble it into a large bowl.

2. Preheat oven to 350ºF.

3. In a large pot, sauté sausage in butter with the onion, garlic, bell pepper and celery until the vegetables are tender and the sausage is cooked through. Allow to come to room temperature, then add to mixing bowl with the cooked cornbread. Add parsley, poultry seasoning, sage and salt to the cornbread mixture.

4. Chop oysters, and add oysters and their liquor to the bowl and mix well to incorporate.

5. Transfer cornbread mixture to a 9″ x 13″roasting pan. Cover with foil and bake in the preheated oven for 30 minutes, or until lightly browned on top.

MORE INFO:

ROUSES MARKETS:

  • 7361 Theodore Dawes Rd.
  • Theodore, AL 36582
  • (251) 653-7391
  • 1545 Gulf Shores Parkway
  • Gulf Shores, AL 36542
  • (251) 948-4715
  • 112 Saraland Loop
  • Saraland, AL 36571
  • (251) 675-8124
  • 4350 Old Shell Rd.
  • Mobile, AL 36608
  • (251) 380-0020
  • 6729 Spanish Fort Rd.
  • Spanish Fort, AL 36527
  • (251) 621-0552
  • 7765 Airport Boulevard #609
  • Mobile, AL 36608
  • 251-272-5026
  • 25405 Perdido Beach Boulevard
  • Orange Beach, AL 36561
  • 251-272-5034

HOURS: 7am-10pm

www.rouses.com

ABOUT THE CHEF: Chef Neil "Nino" Thibodaux

Chef Nino was born in Franklin, Louisiana. A stint in the Air Force after high school as a F-15 jet mechanic included a month at a remote base near Cagliari in Sardinia. After earning a Bachelor of Arts from Trinity College in Jacksonville, Florida, and an Honorary Doctorate from Victory Baptist College in North Augusta, South Carolina, Nino returned to Italy, where he lived for 13 years. When Nino moved back to the United States, he settled in Houma, Louisiana, and started teaching private cooking classes. Inspired by his time in Italy, he then launched the Friends of Italy Culinary Institute. Nino has taught monthly cooking classes and done cooking demonstrations and events for Rouses Markets for over 10 years. He has a low salt, mild, Cajun seasoning blend called Adrenaline Seasoning, which is available at all Rouses Markets in Louisiana, Mississippi and Lower Alabama.

You can find more of Nino's recipes, Rouse Family Recipes, and a collection of Southern, Cajun and Creole recipes at www.rouses.com. Pick up your free copy of the Rouses Magazine at any Rouses Market on the Gulf Coast.

Copyright 2022 WALA. All rights reserved.



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