Cornbread & House Andouille Sausage Dressing for 6-8
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Not eligible for shipping to CanadaA bold, Southern-inspired classic reimagined with Dickie Brennan’s signature touches. This hearty dressing begins with their house-made cornbread, baked fresh daily from stone-ground cornmeal for a rich, buttery flavor and perfectly tender crumb. It’s crumbled and folded with generous portions of our house-made andouille sausage, crafted in-house using a traditional blend of pork, garlic, smoked paprika, and Cajun spices, then hardwood-smoked for deep, robust flavor. They combine these with a savory mix of caramelized onions, celery, and bell peppers, slowly sautéed to enhance their natural sweetness. Fresh herbs—sage, thyme, and parsley—are added for aromatic depth, and the entire mixture is moistened with a rich house-made chicken stock before being baked until golden on top and tender within. Smoky, savory, and soul-satisfying, this Cornbread & Andouille Dressing is a celebration of comfort and craft—perfect as a side or the star of the plate.
The Brennan family has shaped New Orleans’ culinary landscape for decades, and few local restaurant owners are more renowned than fourth-generation restaurateur Dickie Brennan. Brennan operates some of the city’s most beloved restaurants, including Palace Café, Dickie Brennan’s Steakhouse, and Pascal’s Manale. Each of Brennan’s restaurants showcases the rich flavors of Creole and Cajun cuisine, emphasizing fresh Gulf seafood, premium steaks, and classic New Orleans dishes. With a dedication to hospitality and authenticity, Dickie Brennan & Co. has played a pivotal role in preserving and evolving the city’s dining culture, making it a cornerstone of the French Quarter’s world-renowned food scene.
This package serves 6-8 people and includes 1 pan of Cornbread & House Andouille Sausage Dressing
- Each pan measures approx. 9″ × 10″ and weighs approx. 4.2 lbs.
- Choose to add a cookbook!
Add Ons Include
- Palace Cafe Cookbook: The Flavor of New Orleans – Dickie Brennan presents “The Palace Café Cookbook: The Flavor of New Orleans,” featuring over 100 Creole recipes from his iconic French Quarter restaurant. The book includes classic dishes like Shrimp Tchefuncte and White Chocolate Bread Pudding, along with chef tips, anecdotes, and stunning photography. It’s a culinary journey celebrating New Orleans’ rich gastronomic traditions and perfect for fans of Creole cuisine.
- Dressing ships frozen with ice packs, may thaw in transit.
- Upon arrival, remove dressing from shipping packaging and place in the refrigerator for up to 3 days or in the freezer for up to 6 months.
To Serve
- Thaw dressing overnight in the refrigerator.
- Preheat oven to 375° F.
- Remove plastic and place pan on a baking sheet.
- Bake, uncovered, at 325 degrees for 30-35 minutes or until the dressing is warmed through, set in the middle and beginning to brown on the top.
- Serve and enjoy!
- Cornbread + House Andouille Sausage Dressing – Cornbread (Flour, Cornmeal, Eggs, Sugar, Soybean Oil, Milk, Baking Soda, Baking Powder, Salt), Andouille Sausage, Celery, Onion, Green Bell Pepper, Black Pepper, Creole Seasoning, Chicken Stock, Butter, Parsley, La Cane Syrup, Green Onions, Salt
Contains: Wheat, Dairy, Egg, Pork
New Orleans Classics From the Legendary Restaurateur
New Orleans Classics From the Legendary Restaurateur
The Brennan family has shaped New Orleans’ culinary landscape for decades, and few local restaurant owners are more renowned than fourth-generation restaurateur Dickie Brennan. Brennan leads Dickie Brennan & Co., which operates some of the city’s most beloved restaurants, including Palace Café, Dickie Brennan’s Steakhouse, and Pascal's Manale, the birthplace of BBQ shrimp.
Each of Brennan’s restaurants showcases the rich flavors of Creole and Cajun cuisine, emphasizing fresh Gulf seafood, premium steaks, and classic New Orleans dishes. With a dedication to hospitality and authenticity, Dickie Brennan & Co. has played a pivotal role in preserving and evolving the city's dining culture, making it a cornerstone of the French Quarter’s world-renowned food scene.
