Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             quarts  corn bread -- crumbled
  2 1/2                 onion -- diced
  2 1/2                 green pepper -- diced
     1/2                celery -- diced
  2 1/2         pounds  andoullie -- diced
  1         tablespoon  garlic -- minced
     1/2      teaspoon  dry thyme
  3                     bay leaf
     1/2           cup  corn
  1               pint  chicken stock
                        salt and pepper
  1              ounce  garlic oil

Preparation:

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.

Nutritional Information:

312 Calories (kcal); 2g Total Fat; (6% calories from fat); 11g Protein; 63g Carbohydrate; 0mg Cholesterol; 4339mg Sodium