• long grain white rice
• bread crumbs
• corn bread crumbs
• bacon
• andouille sausage
• celery
• onion
• Creole Seasoning
• thyme
• salt
• pepper
• chicken stock

The ingredient amounts depend on how much stuffing you want to make. Use your judgment.

Prepare the rice using your favorite method.

Place bread and corn bread crumbs on baking sheet. Lightly brown in the oven at 350.

Snip the bacon into 1" strips and cook until crunchy, but not burned. Set aside.

Cut the andouille into ¼" pieces and fry in the bacon fat just enough to bring out the flavor. Set aside.

Dice the celery and onion and saute in the fat. Don't over do this, just saute until slightly tender.

Mix the rice, breads, veggies, meats, thyme, salt and pepper in oven proof glassware. Pour on enough chicken stock to make the mixture moist. Bake at 350 until the main course is done.

Cooking time: depending on whether you are making the corn bread fresh, you should allow for 1 to 2 hours. However, given proper attention and small additions of chicken stock, this can do time in the oven longer.

This recipe is mine, it is just why I think would be in a cajun stuffing.