Andouille Cornbread
John Juge
Ingredients :
- 3 eggs
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1 lb of fresh andouille sausage. – uncased 8oz pepper jack cheese - shredded
-
Two celery stalks - chopped
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½ large onion - Chopped
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4 green onions - chopped
-
1 medium size red bell pepper - chopped
-
Pepper jelly of your choice
-
1 box Jiffy cornbread mix.
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Stick of unsalted butter
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1 tbsp of Cajun Legacy seasoning
Method:
Uncase your sausage into your bowl. Add your eggs, cheese, onions, bell pepper, seasoning and Jiffy cornbread mix. Mix till fully incorporated.
In your smoker, grill, or oven, place your cast iron skillet and heat to 400 degrees
Once skillet is at 400 degrees, put stick of butter in and melt.
Once butter is fully melted, put your cornbread mix in. spread it evenly to the edges.
Close cooker and bake at 400 for 1 hour. 180 internal
Once firm and cooked all the way through, empty your jar of pepper jelly (I use mango peach habanero jelly) over the top and spread evenly.
Cook for another 5-10 mins for jelly to glaze. Remove and let sit for 10 mins, serve. Makes 8 servings.
