Sides: Cajun Andouille and Jalapeno Cornbread Stuffing

Ingredients

• -1 stick of Unsalted Butter
• -1 Onion (Diced)
• -4 Stalks of Celery (Diced)
• -2 Jalapenos (Diced)
• -1 Pound of Andouille Sausage (Diced)
• -.5 Tablespoon of Sage (4-5 Fresh leaves)
• -.5 Tablespoon of Fresh Thyme (3-4 destemmed sprigs)
• -½ cup of Fresh Parsley
• -2 Tablespoons of Dirty South Seasoning
• -3.5 Cups of Chicken Broth
• -2 Eggs
• -10 oz of Cornbread Cubes
• -10 Oz of Potato Bread Cubes (if you can't find them, use more cornbread cubes)

Instructions

• -Set grill or oven to 350
• -On the stove top, melt 1 stick of butter in a pan over medium heat.
• -Throw in the Onion, Celery, Jalapeno and Sausage. When the vegetables are cooked and tender, add the chicken Broth, Dirty South and stir to a boil and remove from heat.
• -Beat the eggs into a large bowl and throw in the Sage, Thyme, and Parsley. 
• -Dump the Cornbread and potato bread into the egg mixture and combine. 
• -Pour the Chicken broth mixture over the egg and bread cube mixture and combine. Do not overmix.
• -Bake at 350 for 30 minutes, spread some butter on top and cook for an additional 30 minutes or until there is a golden brown crust.