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    You are in: Home / Recipes / Shrimp, Cornbread, and Andouille Stuffing Recipe
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    Shrimp, Cornbread, and Andouille Stuffing

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr 30 mins

    30 mins

    ratherbeswimmin''s Note:

    Susan Spicer

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    Units: US | Metric


    1. 1
      Preheat oven to 350°.
    2. 2
      Crumble the cornbread into a large bowl; set aside to dry.
    3. 3
      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.
    4. 4
      Melt the butter in the same skillet and add in onions, celery, peppers, and half the scallions.
    5. 5
      Cook until the vegetables are wilted, then add in the shrimp, garlic, and herbs; cook, stirring, for 5 minutes, then add to the cornbread.
    6. 6
      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.
    7. 7
      Add more stock, as needed, to moisten the mixture (though it should not be soggy.
    8. 8
      Season to taste with salt, pepper, and hot sauce, then stir in the remaining scallions and parsley.
    9. 9
      Transfer mixture to a large baking dish, cover with foil, and bake for 15 minutes.
    10. 10
      Remove foil and bake another 15 minutes, until the stuffing is heated through and the top is crusty and golden brown.

    Ratings & Reviews:


    Nutritional Facts for Shrimp, Cornbread, and Andouille Stuffing

    Serving Size: 1 (227 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 270.6
    Calories from Fat 145
    Total Fat 16.1 g
    Saturated Fat 6.5 g
    Cholesterol 108.9 mg
    Sodium 755.9 mg
    Total Carbohydrate 11.8 g
    Dietary Fiber 1.6 g
    Sugars 4.6 g
    Protein 19.1 g

    The following items or measurements are not included:


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