2 tablespoons olive oil
1 1/2 pounds Andouille sausage, 1/2-inch dice
1 yellow onion, 1/2-inch dice
3 stalks celery, 1/2-inch dice
1 green bell pepper, 1/2-inch dice
1 red bell pepper, 1/2-inch dice
1-2 jalapenos, seeds removed, chopped, plus more to garnish
2 tablespoons sage, chopped
8 cups cornbread, store-bought, cut into 1 1/2-inch cubes and toasted
2 1/2 cups chicken stock, warmed
1/2 cup butter, melted, plus more to grease baking dish
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 350 degrees F. Grease a 9- by 13-inch baking dish with butter.
In a large sauté pan, add 2 tablespoons oil and place over medium-high heat. Add the sausage, onion, celery, peppers and jalapeños. Season with salt and pepper. Sauté until vegetables are translucent and slightly caramelized, about 8 minutes. Add the sage and sauté for 1 more minute.
In a large bowl, add the toasted, cubed cornbread and pour the Andouille mixture over top. Pour the stock and butter over the top and toss to combine.
Transfer mixture to prepared baking dish. Cover with aluminum foil and bake for 30 minutes.
Uncover and bake until top is golden and crisp, about 10 to 15 more minutes. Garnish with more sliced jalapeños if desired.