Cornbread Supper

Name: Cornbread Supper
Cuisine: American
Ingredients: ½ cup chopped green onions; 1 lb. smoked sausage, diced (feel free to substitute or combine with andouille, tasso, ham, or shrimp, as desired); 1 lb. smoked sausage, diced (feel free to substitute or combine with andouille, tasso, ham, or shrimp, as desired); 1 lb. smoked sausage, diced (feel free to substitute or combine with andouille, tasso, ham, or shrimp, as desired); 1 12” skillet of cornbread; 1 onion, chopped; 2 stalks celery, chopped; 1 bell pepper, chopped; 3 cups chicken stock, plus additional if needed; ⅓ cup chopped flat-leaf parsley; 3 cloves garlic, minced; ¼ cup butter; 1 lb. smoked sausage, diced (feel free to substitute or combine with andouille, tasso, ham, or shrimp, as desired); 1 lb. smoked sausage, diced (feel free to substitute or combine with andouille, tasso, ham, or shrimp, as desired); Salt, black pepper, and cayenne pepper to taste; Salt, black pepper, and cayenne pepper to taste; Salt, black pepper, and cayenne pepper to taste; 1 tbsp. chopped fresh thyme

Preparation info

Yields
4
servings

Difficulty
Easy

Appears in

Louisiana Eats!

By Poppy Tooker

Published 2013

About

In the old agrarian days of Acadiana, the midday meal was the largest of the day. In the evening, most people would have a light supper of cornbread and milk. Today, Karlos maintains that tradition, but augments the cornbread with meat and vegetables for a more filling evening meal.

Ingredients

1 12” skillet of cornbread
1 onion, chopped
2 stalks

Americas
United States
Supper
Louisiana

Method

Crumble the cornbread in a large bowl.

In a skillet, sauté the onion, celery, bell pepper, green onions, and sausage in the butter until onions are soft, about 10 minutes. Add the garlic and thyme.

Preheat oven to 350 degrees. Pour sausage mixture into the bowl with the