Smoked-Oyster-and-Andouille Dressing

Ingredients

• 2 cups andouille sausage diced
• 1 teaspoon pepper black
• 1 cup butter 
• 1 tablespoon cajun blackened seasoning 
• 2 cups celery finely chopped (4 to 5 ribs)
• 4 cups chicken broth 
• 5 cups cornbread crumbled
• 4 large eggs lightly beaten
• 2 tablespoons rosemary fresh chopped
• 0.3 cup sage fresh chopped
• 2 tablespoons thyme leaves fresh chopped
• 1 cup bell pepper green chopped
• 2 cups onion chopped ( 1 large)
• 11.3 oz dozens oysters smoked drained canned
• 1 tablespoon poultry seasoning 
• 8 ounces sourdough bread cut into 1/2-inch cubes (5 cups)

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• oven
• aluminum foil
• slotted spoon

Directions

1. Preheat oven to 40
2. Stir together cornbread and bread cubes in a large bowl. Melt butter in a large saucepan over medium heat.
3. Add sausage, and cook, covered and stirring occasionally, 5 to 7 minutes or until butter turns a light orange.
4. Remove sausage with a slotted spoon; drain on paper towels.
5. Add onion and next 2 ingredients to butter; saut 8 minutes or until tender.
6. Add sage and next 2 ingredients, and saut 1 minute. Stir in Cajun seasoning and next 2 ingredients; remove from heat.
7. Stir vegetables and sausage into cornbread mixture. Stir in oysters and next 2 ingredients.
8. Spread in a lightly greased 13- x 9-inch pan; cover with aluminum foil.
9. Bake, covered, at 400 for 30 minutes. Uncover and bake 30 more minutes or until browned and thoroughly cooked.
10. Let stand 10 minutes before serving.
11. Note: We tested with Weber New Orleans Cajun Seasoning and cornbread made with Martha White Cotton Country Cornbread
12. Mix. (Do not use a sweet cornbread mix, such as Jiffy.)