Oyster & Andouille Dressing

Thanksgiving Dinner Southern Style – Oyster & Andouille Dressing

I love oysters.  Perhaps that is why I have always loved Oyster Dressing.  Oyster Dressing is easy to make too so that helps.  Take your standard cornbread dressing recipe and just stir in a dozen or so raw oysters.  Or you can really up the “Wow!” factor by making this amazing Oyster & Andouille Dressing

Oyster & Andouille Dressing
Recipe Type: Side
Author: Stuart Reb Donald
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serves: 8
If you do not like oysters, just leave them out. I won’t judge ya. You’ll still have an amazing Andouille Dressing.
  • 1/2 pound andouille, cut into 1/2-inch pieces
  • 5 TBL unsalted butter
  • 1 cup chopped yellow onions
  • 2 TBL minced garlic
  • 1/4 cup whole kernal corn (optional)
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh oregano
  • Basic cornbread, dried overnight, enough to fill a 9 X 13 dish
  • 3 slices stale white or whole wheat bread, torn into 1/2-inch pieces
  • 1 to 2 dozen raw Gulf oysters
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 to 3 cups homemade chicken stock, as needed
  1. Preheat oven to 350 degrees. Rub 1 TBL butter in a 13 by 9-inch baking dish and set aside.
  2. In a large skillet, cook the sausage until brown and the fat is rendered, about 5 minutes. Add remaining butter, onions, garlic, fresh thyme, fresh oregano and corn then cook for 3-5 minutes. Season to taste with salt and pepper. Remove from the heat and transfer to a large bowl to cool.
  3. With your fingers, crumble the corn bread into the bowl, add bread, then sausage mixture, oysters and mix well with your hands. Add enough broth, 1/2 cup at a time, to moisten the dressing, being careful not to make it too mushy.
  4. Transfer to the buttered dish and cover with aluminum foil. Bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 – 20 minutes.

If the dressing doesn’t have the right browned crust after 45 minutes place it under the broiler for a few minutes until you get the desired crunchification.

Oyster & Andouille Dressing

Follow Stuart via “the Online”

Sip & Chew with Mike and Stu

Add to Google


Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

Stu’s Latest Kindle Single is Just $2.99

Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up


Subscribe to this blog

Enter your email address:

Delivered by FeedBurner

ISO 9000 Culinary Arts Certification