Spicy Crock Pot Cornbread Dressing + Bayou Boogie

If  Halloween is over, can Thanksgiving be far behind? Only 3 weeks away and if I don't start planning now, I know that I'll be wishing that I had. Here's a fabulous cornbread dressing recipe that was given to me by one of my dear cousins. It's easy to prepare and cooking it in the crock pot will free up some oven space for the turkey. It also pairs well with roasted chicken or a ham, and can also stand alone as a delicious entree on it's own. Cest bon, cher!  Bon appetit!

Spicy Crock Pot Cornbread Dressing

1 (9x9) inch, day old,  cornbread, (recipe below)
12 slices day old bread, toasted and cubed
1/2 stick butter
1 lb. Andouille or smoked sausage, diced
1 onion, chopped
1/2 cup each, red bell peppers and green bell peppers, chopped
2 ribs celery, sliced
3 cloves garlic, minced
1/2 cup green onions, including tops, sliced thin
1/2 cup fresh flat leaf parsley, chopped
1 tsp. dried sage
1 tsp. dried thyme
1 tbs. Cajun seasoning, divided
1 tbs. Worcestershire
1 can, (10 1/2 oz.) cream of mushroom soup
2 cans, (10 1/2 oz.) chicken broth or stock
Salt and Tabasco, to taste

In large bowl, coarsley crumble "day old" corn bread and add bread cubes, and set aside. In large skillet, brown sausage with 1 tsp. Cajun seasoning and skim off excess fat. Add trinity and garlic and continue cooking for 5 minutes on medium heat, and set aside.

Add all of the other ingredients to the bowl, except butter. Fold in meat mixture and mix well. Transfer to a greased 4 quart crock pot, dot with butter, and cook on high for 2 hours or on low for 4 hours. Keep warm until ready to serve. Or transfer to a buttered baking dish, cover with foil, and refrigerate. Then,  prior to serving, heat through in a 350 degree oven for 15 minutes to 20 minutes.

Mama's Buttermilk Cornbread

1 1/2 cups yellow cornmeal

1/2 cup flour

1 tsp. salt

2 tbs.'s sugar

2 1/2 tsp.'s baking powder

1/2 tsp. baking soda
2 large eggs

1 1/2 cups buttermilk

1/4 cup vegetable oil

Combine the dry ingredients in a large mixing bowl. In separate bowl, whisk together the eggs, buttermilk, and vegetable oil. And add to the dry ingredients, and stir, until just mixed, and pour into a buttered baking pan. Bake at 350 degrees for 30 to 35 minutes, or until top is browned and a toothpick comes out clean.

 For more of my Thanksgiving recipes, click here.

I am sharing this at ~

These Chicks Cooked @ This Chick Cooks

Full Plate Thursday  @ Miz Helen's Country Cottage
Potpourri Party @ 2805 
Show and Tell Friday @ My Romantic Home

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Bayou Boogie

Here's a little clip that I took of Wayne Toups and Zydecajun rev-ing up the crowd at Festival Acadiens, in October.  The crowd loved this band and there was a whole lotta boogie-ing going on. Wayne is simply the best accordion player on the planet. 

Wayne Toups and Zydecajun

Hoping you're all having a fantastic week. Merci beaucoup for stopping by!