| INGREDIENTS |
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2 qt Corn bread; crumbled
2 1/2 Onion; diced
2 1/2 Green pepper; diced
1/2 Celery; diced
2 1/2 lb Andoullie; diced
1 tb Garlic; minced
1/2 ts Dry thyme
3 Bay leaf
1/2 c Corn
1 pt Chicken stock
Salt and pepper
1 oz Garlic oil
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| INSTRUCTIONS |
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Saute Andouille in garlic oil until lightly browned. Add vegetables
and sweat until soft. Add spices and stock. Reduce by 1/2 and add
cornbread. Cook until warmed through. Cool on a sheet pan.
GMT RECIPES
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