1 lb Andouille sausage
2 medium bell peppers, chopped
2 medium onions, chopped
1 cup chicken broth
1 can cream of chicken soup
2 16 oz package jalapeno cornbread mix
2 large eggs, beaten
1 stick of butter
Directions:
Prepare cornbread according to instructions on package.
Chop sausage into small pieces
Add butter to skillet and melt.
Saute vegetables in skillet
Mix sausage, soup, vegetables, broth, eggs and cornbread in a large casserole dish.
