From: springer@khonshu.colorado.edu (Jann Springer)
Subject: Cajun Dressings (Smoked Ham, Andouille Sausage) (long)
Organization: Univ. Colorado Boulder, CIRES
Distribution: na
Date: Fri, 20 Nov 1992 19:21:37 GMT

These were posted on the net a long time ago (perhaps by Carol
Tutzhauer-Miller...excuse the spelling). They are alot of work
but as with most of Paul Prudhomme's recipes, they will be delicious!
Enjoy!
J. Springer
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Smoked Ham Dressing (yield about 5 cups)

Chef Paul's Louisana Kitchen

This dressing is made by first preparing homemade cornbread and then
preparing a dressing, and then the ham dressing. The recipe can be
made in stages several days in advance of stuffing the turkey.

Seasoning mix #1:  4 whole bay leaves
                   1 1/2 tsp. salt
                   1 1/2 tsp. white pepper
                   1 1/2 tsp. ground red pepper (cayenne)
                   1 1/2 tsp. dried thyme leaves
                   3/4 tsp. onion powder
                   3/4 tsp. black pepper

1/3 C. rendered fat or vegetable oil
1/2 lb. smoked ham (Cure 81 or tasso), ground (about 2 C.)
2 C. finely chopped onions
1 1/2 C. finely chopped green bell peppers
1 C. finely chopped celery
1 C. IN ALL chicken stock
4 C. finely crumbled Cornbread Dressing (recipe to follow)

Seasoning mix #2:  1 T. salt
                   2 tsp. sweet paprika
                   1 tsp. garlic powder
                   1 tsp. ground red pepper (cayenne)
                   3/4 tsp. onion powder
                   3/4 tsp. ground sage
                   1/2 tsp. white pepper
                   1/2 tsp. black pepper
                   1/2 tsp. dried thyme leaves
                   1/2 tsp. ground file' powder (optional)

In a large skillet (cast iron is best), heat oil or fat over high heat.
Add the ham and fry about 2 minutes, stirring occasionally. Stir in
Seasoning Mix #1 or #2 (your preference) and cook til ham is brown, stirring
often, and scraping the bottom of the pan well. Stir in the onions, bell
pepper, and celery. Cook until tender about 7-9 minutes, stirring frequently,
and scraping the pan bottom as needed. Add 1/2 C. of chicken stock; stir
well to deglaze the pan, and continue cooking until mixture sticks
excessively (about 3 minutes), stirring and scraping frequently. Add
the remaining 1/2 C. of stock and cook and scrape about 1 minute. Stir
in the cornbread dressing and cook until the mixture begins to stick
excessively again. Remove from heat and set aside to cool. Once the
dressing is cool enough to handle, stuff the cavity of the bird and
bake as desired.

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Cornbread Dressing (yields about 8 cups)

Chef Paul's Louisana Kitchen

Seasoning Mix: 2 tsp. salt
               1 1/2 tsp white pepper
               1 tsp ground red pepper (cayenne)
               1 tsp black pepper
               1 tsp dried oregano leaves
               1/2 tsp onion powder
               1/2 tsp dried thyme leaves

1 stick unsalted butter or margarine
4 T. butter or margarine
3/4 C. finely chopped onions
3/4 C. finely chopped green bell peppers (or 1/4 C. minced jalapenos)
1/2 C. finely chopped celery
1 T. minced garlic
2 bay leaves
3/4 lb. chicken giblets (boiled til tender, then ground or chopped finely)
1 C. chicken stock
1 T. Tabasco sauce
5 cups finely crumbled cornbread or cornbread muffins (Jiffy brand is good
  if you do not want to make cornbread from scratch)
1 13 oz. can or 1 2/3 C. evaporated milk
3 eggs

Thoroughly combine the seasoning mix ingredients in a small bowl
and set aside. In a large skillet, melt the butter and margarine with
the onions, bell peppers, celery, garlic and bay leaves over high heat;
saute about 2 minutes, stirring occasionally. Add the seasoning mix
and continue cooking until vegetables are barely soft, about 5 minutes.
Stir in the giblets, stock and Tabasco; cook 5 minutes, stirring
frequently. Turn off heat. Add the cornbread, milk, and eggs, stirring
well. Spoon dressing into a greased 13x9" baking pan. Bake at 350degreesF
until brown on top. Refrigerate until cool before stuffing bird.

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Cornbread or Cornbread Muffins

Chef Paul's Louisana Kitchen

1 1/3 C. all purpose flour
2/3 C. cornmeal
2/3 C. sugar
1/2 C. corn flour
5 tsp baking powder (2.5 - 3 for high altitude)
1/2 tsp. salt
1 1/3 C. milk
5 T. unsalted butter or margarine
1 small egg, beaten

In a large bowl, combine the flour, cornmeal, sugar, corn flour,
baking powder, and salt. Mix well, breaking up any lumps. In a separate
bowl, combine the milk, butter, and egg. Add to the dry ingredients .
Blend til just mixed and large lumps dissolve. Do *not* overbeat.

Bread: Pour mixture into a greased 8x8" baking pan and bake at 350 degreesF
until golden brown (about 55 minutes). Remove from pan and serve.

Muffins: Spoon mixture into 12 greased muffin cups. Bake as above
for 45 minutes. Remove from pan and serve.

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Andouille Smoked Sausage Dressing (yield: about 10 cups)

The Prudhomme Family Cookbook

1 stick plus 2 T. margarine or butter
8 C. chopped onions, in all
4 C. chopped celery, in all
4 C. chopped green pepper, in all (can substitute 1 C. jalapenos if desired)
2 1/2 lb. andouille smoked sausage (or equivalent)
1 stick unsalted butter
1/4 C. minced garlic
1/4 C. sweet paprika
2-4 T. Tabasco sauce
4 C. chicken stock
5-6 C. fine dry bread crumbs, in all (French bread is best) 
  (if stuffing a bird, use 6 C. to make the dressing at little drier
   as it will absorb moisture from the bird)

Note: Cutting the recipes into halves will reduce cooking time.

In a 8 quart saucepan or Dutch oven, melt the first stick of butter.
Add half of the onions, celery, and peppers; saute until browned, about
35 minutes. Stir and scrape pan bottom occasionally. Remove from heat and
add the sausage, stirring well. Return pan to high heat and cook until
meat is well browned, about 20 minutes. Stir and scrape frequently.

Stir in remaining butter and vegetables. Add garlic, paprika, Tabasco,
and salt, stirring well. Reduce heat to low and cook until vegetables
are "al dente", about 15 minutes. Stir and scrape frequently.

Stir in the stock and bring to a boil over high heat, stirring and scraping
occasionally. Continue boiling until the fat rises to the top or until
the water evaporates, about 5 minutes, stirring occasionally. Reduce heat
to low and stir in the bread crumbs, starting with about 4 C. and adding
more so that the final mixture is moist but not runny. Remove from heat.

Transfer mixture to an ungreased 15 x 11" baking pan (preferably no-stick).
Bake uncovered in an 425 degreeF oven until mixture is well browned
throughout, about 1 hour and 30 minutes. Stir and scrape pan bottom
well every 15-20 minutes but only after top has browned well. If halving the
recipe, cook in an 8x8" baking pan for 45 minutes, stirring and scraping
every 15 minutes.

Serve or refrigerate and chill prior to stuffing turkey.
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