2 C ANDOUILLE SAUSAGE (DICED)
½ C TASSO (DICED)
1 C ONION (DICED)
1 C GREEN BELL PEPPER (DICED)
1 C CELERY (DICED)
1 TBL GARLIC (MINCED)
1 BAY LEAF
½ TSP SALT
1 TSP BLACK PEPPER
1/8 TSP CAYENNE PEPPER
1 ½ TBL CHICKEN BASE
3 C HEAVY WHIPPING CREAM
¼ C OIL
1 BOX CORNBREAD MUFFIN MIX (COOK AS DIRECTED ON BOX)
COOK CORNBREAD MUFFIN MIX, COOL AND CRUMBLE THEN RESERVE UNTIL LATER. IN A LARGE SAUTE PAN ADD OIL OVER MEDIUM HIGH HEAT. NOW ADD SAUSAGE & TASSO AND COOK FOR 2-3 MINUTES. ADD ONIONS, BELL PEPPER, CELERY, GARLIC & BAY LEAF AND CONTINUE TO COOK FOR 3-4 MINUTES. NOW ADD SALT, PEPPER, CAYENNE, HEAVY CREAM AND WHISK CHICKEN BASE INTO PAN. ALLOW TO SIMMER AND LIQUID REDUCE BY 1/3. TAKE OFF HEAT AND SLOWLY ADD CORNBREAD CRUMBS UNTIL THICKENED THEN SERVE OR USE AS A STUFFING.