Andouille and Oyster Dressing

by Chef


  •  tablespoons canola oil
  • 1 pound andouille sausage (cubed)
  • 1 pint oysters (shucked and free of shell)
  • ½ cup oyster liquor
  • 1 yellow onion, diced
  • 1 bell pepper, diced
  • 3 celery ribs, diced
  • 4 cups chicken broth or stock
  • ½ cup heavy cream
  • 2 eggs
  • 1½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 pinch cayenne
  • 6 sprigs fresh thyme (remove leaves from heavy stem)


  • ½ cup butter (melted)
  • 2 eggs (beaten)
  • 2 cups buttermilk
  • 1 teaspoon baking powder
  • 2 cups yellow cornmeal
  • 2/3 cup all-purpose flour


Preheat oven to 375 degrees and grease two 8- or 9-inch cast iron skillets.

Mix together dry ingredients and add butter, eggs, and buttermilk, mixing well.

Place mixture in heated skillets and bake for 25 to 30 minutes or until golden brown.

Set aside and allow it to cool.

Heat large sauté pan over medium to medium-high heat. Add canola oil and sausage. Render sausage for approximately 5 minutes. Remove sausage from pan, leaving the rendered fat.

In same pan, add onion, bell pepper, and celery. Sauté for 3-4 minutes or until slightly tender. Add oysters and liquor and cook for 2-3 minutes. Remove from heat and allow it to cool.

In a large mixing bowl, crumble cornbread and add the cooled sauté mixture, salt, pepper, cayenne, fresh thyme, heavy cream, and eggs. Mix together well.

Place mixture in greased baking dish and pour chicken broth over it, allowing the cornbread to soak it in.

Bake at 375 degrees 30-40 minutes.