Andouille Stuffing Casserole

Robin Lieneke


This recipe is spicy yummy comfort food. Simply delicious.

Blue Ribbon Recipe

If you're looking for a different stuffing to serve this holiday season, add this delicious dish to your menu. The andouille sausage adds a bit of spice with a hint of smoky flavor. You taste more of the chicken broth and sausage, then you do the oysters so don't let those scare you off. Freshly grated cheddar sprinkled on top is a yummy final touch. Kick up the holiday with this delicious dish. Test Kitchen Avatar The Test Kitchen


★★★★★ 1 vote

30 Min
30 Min


  • 1/2
    onion diced
  • 2 stalk(s)
    celery chopped
  • 1 1/2 c
    zucchini, peeled and diced
  • 2 clove
    garlic, minced
  • 2 Tbsp
    poultry seasoning
  • 1 c
    mushrooms, fresh
  • 1 can(s)
    oysters, 8 oz.
  • 1 1/2 lb
    andouille sausage
  • 2 Tbsp
  • 3 c
    chicken broth
  • 1 pkg
    stuffing mix
  • 2 c
    bread cubes, dry seasoned
  • 2 c
    cheddar cheese, grated

How to Make Andouille Stuffing Casserole


  1. Preheat oven to 350. Brown sausage in skillet and set sausage aside leaving drippings in the pan.
  2. Add butter to pan. Sauté onion, celery, and zucchini about 5 minutes; add poultry seasoning.
  3. Add garlic, mushrooms, oysters with liquor (juice from can) and half of the sausage. Stir to combine.
  4. Stir in 1 cup of broth. Heat about 5 minutes. Add stuffing mix and bread crumbs. Add enough remaining broth to moisten.
  5. Top with remaining sausage and cheese. Bake 25-30 minutes.

Printable Recipe Card

About Andouille Stuffing Casserole

Main Ingredient: Pork
Regional Style: Cajun/Creole

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