Oyster and Andouille Cornbread Dressing

Andouille Cornbread featured
Photo by Jason Wallis

recipe heading-plus-icon


8-10 servings

    For the oysters:
  • 1 pint oysters
  • ¼ cup buttermilk
  • 3 teaspoon cayenne pepper, divided
  • 3 teaspoons salt, divided
  • 1 cup cornmeal
  • 1 cup corn flour
  • 1 cup all-purpose flour
  • 4 cups peanut oil, for frying
  • For the fennel coleslaw:
  • 2 heads fennel, shaved thin
  • 1 small head cabbage, shaved thin
  • 1 large carrot, grated
  • 3 scallions, sliced
  • 1 cup mayonnaise
  • ½ cup cider vinegar
  • ¼ cup sugar
  • 1 teaspoon black pepper
  • 1 teaspoon salt


  1. Place 1⁄2 cup butter in a 9×13-inch baking pan. Heat in oven at 425 degrees for 4 minutes.
  2. Combine cornmeal, flour, baking powder, and salt in a large bowl.
  3. Whisk in eggs and buttermilk.
  4. Pour hot butter into batter, stirring until blended.
  5. Pour batter back into 9×13-inch pan. Bake at 425 degrees for 30 minutes or until golden brown. Transfer cornbread to a cooling rack and cool completely. Crumble cooled cornbread into a large bowl and set aside. Reduce oven to 350 degrees.


  1. Heat oil in a large skillet over medium heat. Add sausage and cook 8−10 minutes or until browned. Remove sausage with a slotted spoon and set aside.
  2. Add onion and celery to the skillet and sauté 2 minutes. Add garlic and thyme and continue cooking for 5 minutes or until vegetables are softened.
  3. Spoon onion mixture into bowl with cornbread crumbles. Stir in sage, salt, pepper, cayenne, and reserved sausage.
  4. Whisk together broth, butter, and eggs and pour over cornbread mixture along with oysters and toss until well moistened.
  5. Spoon dressing into a lightly greased 11×15-inch (about 5-quart) baking dish and bake covered at 350 degrees for 30−35 minutes.
  6. Uncover and cook and additional 10−15 minutes or until golden brown and cooked through. Serve hot.
  • Chris Zapalowski, Homewood Gourmet, Homewood, AL

Leave a Reply

Be the first to comment.