Every family has the stuffing they argue about. In ours, it’s this one: Michael’s Cajun andouille sausage stuffing. It’s his own recipe, and it leans hard in one direction. More sausage, less bread. If you like your stuffing meaty, smoky and a little spicy instead of soft and bready, this is the one to save.
It’s simple: about a pound of andouille, half a loaf of homemade sourdough, the Cajun “holy trinity” of onion, green bell pepper and celery, a spoonful or two of homemade Emeril’s-style Cajun seasoning, and good stock added by feel until the texture is right. Then it bakes in a deep dish until the top is crisp.
Makes one deep 9×13 dish · Bake at 350°F until crisp on top and 165°F in the center
Ingredients
- About 1 lb (16 oz) andouille sausage. Michael’s usual pack is about 5 links, but go by weight.
- About half a loaf of homemade sourdough. Loaves vary, so this is an approximate amount.
- ½ to ¾ cup finely chopped onion
- ½ to ¾ cup finely chopped green bell pepper
- ½ to ¾ cup finely chopped celery
- About 1 to 2 tablespoons Cajun seasoning. Michael uses a homemade batch of Emeril’s Cajun seasoning blend.
- Homemade chicken or turkey stock, or a good chicken bone broth, added gradually (no set amount; you add it by texture)
Instructions
- Slice the andouille. Cut the sausage into a mix of circles, half moons and quarter rounds. The mix of sizes gives you a meaty bite in every forkful.
- Render it. Cook the sausage in a large pan over medium heat until it releases its oils and starts to brown. Check the package: a lot of andouille is sold smoked and fully cooked, but not all of it. If yours is raw (uncooked), cook it until it reaches 160°F inside before you go on.
- Add the vegetables and seasoning. Add the onion, green pepper and celery with the Cajun seasoning. Cook, stirring, until the vegetables soften, then turn off the heat.
- Toast the sourdough. Cut fresh sourdough into ½- to ¾-inch cubes. Spread them on a sheet pan and toast well at about 300°F for 20 to 25 minutes, until dry and golden.
- Combine and moisten. In a large bowl, combine the toasted bread with the sausage and vegetables (and all those flavorful drippings). Add stock a little at a time, tossing as you go, until the bread is moistened the way you like it. Moist, not soggy.
- Bake. Transfer to a deep 9×13-inch baking dish and bake right away at 350°F until it’s heated through with a crisp top. Use a food thermometer: the center should reach 165°F. Bake time depends on your dish, your bread and how much stock you added, so go by the thermometer, not the clock.
Why it works
- Meatier, on purpose. Most stuffing recipes are mostly bread. This one uses a full pound of andouille to about half a loaf, so the sausage is the star.
- Rendered fat = flavor. Cooking the andouille first releases its smoky, spicy oils, and the vegetables and bread soak them all up.
- Toasted sourdough holds up. Well-toasted sourdough cubes take on stock without turning to mush, and its tang balances the rich sausage.
- Add stock by feel. Bread dryness varies loaf to loaf, so a fixed amount of stock never works the same twice. Add it gradually and stop when it looks right.
- Deep dish, crisp top. A deep 9×13 keeps the inside tender while the top gets golden and crunchy.
Food safety notes
- Sausage: Cook raw (uncooked) sausage made with pork or beef to 160°F; raw sausage made with chicken or turkey to 165°F. Smoked, fully cooked andouille just needs to be heated through. When in doubt, read the label. (USDA FSIS: Sausages and Food Safety)
- Stuffing: USDA recommends baking stuffing in a casserole (not inside the bird) for the most even cooking, in an oven set no lower than 325°F, until the center reaches 165°F on a food thermometer. (USDA FSIS: Stuffing and Food Safety)
- Making it ahead: USDA advises against refrigerating uncooked stuffing. You can prep the dry and wet components ahead and chill them separately, but combine them just before baking. Refrigerate leftovers within 2 hours and reheat to 165°F. (USDA FSIS: Safe Temperature Chart)
Looking for a classic, herby stuffing you can prep in advance instead? Try our make-ahead sausage and herb stuffing. This andouille version is Michael’s family recipe: bolder, spicier and a lot meatier.
Save it for next year
This is exactly the kind of recipe that lives in someone’s head and nowhere else. Keep the Sauce keeps your family’s recipes in one place, with notes like “go by weight” and “add stock by feel,” scales them to the servings you need, and shares them with the people you cook with. It’s $4.99 on iPhone & Android: keepthesauce.com.
More for the Thanksgiving table: make-ahead turkey gravy, make-ahead cranberry sauce, make-ahead mashed potatoes, and how to thaw a turkey.
FAQ
Is andouille already cooked? Often, yes. Much of what’s sold in stores is smoked and fully cooked, but not all andouille is. Check the package. If it’s raw, cook it to 160°F before combining.
How much stock should I use? There’s no fixed amount. Add it gradually and toss until the bread is moist but not soggy. Drier, well-toasted bread will take more.
How long does it bake? Until the top is crisp and the center reads 165°F on a food thermometer. Times vary with your dish, bread and stock, so go by the thermometer, not the clock.
Can I use store-bought Cajun seasoning or bread? Sure. Michael uses homemade sourdough and a homemade batch of Emeril’s Cajun seasoning, but a good store-bought Cajun blend and a sturdy loaf work too. Cajun blends and andouille are both salty, so taste before reaching for the salt shaker.