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Kat's Andouille Sausage  Cajun Stuffing's

11/3 cups all purpose flour                                                  
11/3 cups cornmeal
2/3 cups sugar                                                                      
5 tbs baking powder
1/2 teaspoons salt                                                                 
1 1/3 cups milk
5 tbs unsalted melted butter                                                 
1 small egg
1/2 cup diced green peppers                                                 
1/2 cup diced red peppers
1/2 cup diced celery                                                              
1 lb Andouille sausage
3/4 diced onion                                                                      
1 tbs garlic
1/2 cup chicken stock                                                            
salt, pepper, thyme to taste     

to make cornbread, sift all dry ingredients and combine in bowel. In a separate bowel mix eggs, 
butter and milk. Add to dry ingredients and  mix well. Pour into greased 8x8 pan bake at 350
till done about 55 min. let cool and cut into 1 inch sq. In sauté pan brown sausage, drain grease off
add peppers, onion 7 garlic, salt  & pepper, add corn bread and chicken stock and remove from heat.
fold in until stuffing hold together. put in turkey or greased pan.  

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- Ben Hecht