Prep 1 hr 30 mins
Cook 30 mins
- 6 -8 cups diced cornbread
- 1 lb andouille sausage, cut in quarters lengthwise, then in 1/2 inch slices
- 4 tablespoons butter
- 2 cups chopped onions (about 2 medium onions)
- 1 1⁄2 cups chopped celery (about 4 stalks)
- 2 cups chopped bell peppers (red and green)
- 2 cups chopped scallions (green and white parts)
- 1 lb shrimp, peeled, deveined, and coarsely chopped (small or medium shrimp)
- 3 garlic cloves, minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 6 cups chicken stock or 6 cups shrimp stock
- hot sauce
- 1⁄2 cup chopped fresh Italian parsley
- Preheat oven to 350°.
- Crumble the cornbread into a large bowl; set aside to dry.
- Cook the andouille in a big skillet over medium heat, just until the fat is rendered; use a slotted spoon to transfer it to the cornbread bowl.
- Melt the butter in the same skillet and add in onions, celery, peppers, and half the scallions.
- Cook until the vegetables are wilted, then add in the shrimp, garlic, and herbs; cook, stirring, for 5 minutes, then add to the cornbread.
- In a separate pan, bring the stock to a boil, then pour half of it over the cornbread mixture; stir thoroughly with a rubber spatula and check the consistency.
- Add more stock, as needed, to moisten the mixture (though it should not be soggy.
- Season to taste with salt, pepper, and hot sauce, then stir in the remaining scallions and parsley.
- Transfer mixture to a large baking dish, cover with foil, and bake for 15 minutes.
- Remove foil and bake another 15 minutes, until the stuffing is heated through and the top is crusty and golden brown.