chef forrest’s blog

High Plains Bison Cajun Andouille Stuffing

I was driving home tonight and my stomach was growling.  I had been reading cooking magazines all day at work….the Thanksgiving issues are starting to arrive!!

Fall cooking is my time of year.  Roasted vegetables, slow cooked squash and potatoes.  Gently simmered pots of savory meats with platters of fresh baked goods and bowls of gravy.  End of summer salads with dried fruits and nuts with sweet and sour vinaigrette’s or mayonnaise and herb dressings with pungent cheeses and garlicky croutons……I was starving!!

I had pulled out a package High Plains Bison Cajun Sausages this morning from the freezer and had placed them in the refrigerator to thaw.  I was planning on grilling them…then came the frenzy of Thanksgiving recipes and pictures.

Stuffing is one of my favorite things to make…its a very versatile comfort food that is only limited by your imagination or the items in your pantry.  So I bought sweet bell peppers, celery, onion, spicy Aribbiata pasta sauce, fresh baked crusty Italian bread, eggs and cheese.

What I ended-up making is a French Quarter flavored Cajun treat.  Follow my picture by picture recipe that follows and I hope you enjoy making it as much as I did…..YUM!!

1 package High Plains Bison Cajun Andouille Sausages, diced

1 medium yellow onion, diced

1 red sweet bell pepper, diced

1 green bell pepper, diced

4 stalks of celery, diced

1 loaf of Italian bread, sliced and diced or torn

6 large eggs

2 cups water

2- 8 oz. pks shredded Mild Cheddar & Monterey Jack Cheeses

3 tablespoons Zatarains Creole Seasoning

1 jar spicy tomato pasta sauce

Dice the red and green sweet bell peppers, celery and onions

Saute the diced High Plains Bison Cajun Andouille sausages with the diced veggies over HIGH heat till browned…about 8- 10 minutes

Tear or cut 1 whole loaf of Italian bread into 1 inch pieces and place into a large casserole or lasagna dish

add sauteed sausages, veggies, 6 eggs, 1 package shredded cheese, 2 cups of water and Zatarains creole seasoning

stir well

top with remaining shredded cheese

cover with foil

place into a 350 F oven and bake for 30 minutes

uncover and cook for an additional 10-15 minutes

serve with the warmed spicy Aribbiata sauce, or your favorite red pasta sauce and ENJOY!!

November 29th, 2011
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Welcome to Chef Forrest’s Blog

Chef Forrest Waldo doesn’t believe in compromise. He knows you don’t have to sacrifice great taste to prepare a healthy, well-balanced meal and he wants to show you how to do the same. That’s why he is the guiding force behind all High Plains Bison products and here is where he shares his favorite ways to get the most flavor out of every meal.