Cornbread Stuffing W/Shrimp & Andouille (Cajun/Creole ZWT-9)

(From a Food & Wine Magazine article) -- Star chef Susan Spicer comes from a strong European Christmas tradition. But in New Orleans, her holiday means a magnificent Cajun/Southern feast. She runs BAYONA (1 of the finest restaurants in New Orleans) & has been garnering local & national acclaim since 1986. In 1989, FOOD & WINE declared her 1 of that yr's Best New Chefs. Her training is French & her food global (including So Louisiana Cajun & New Orleans Creole). Her Christmas dinner was featured in Food & Wine Magazine & included a shrimp & andouille stuffing ("my version of something that's fairly common in New Orleans"). Of this recipe, she said "Andouille adds a wonderful smoky flavor to sweet cornbread stuffing". As an added bonus, this stuffing can be "made & refrigerated 1 dy before baking. Just bring it to room temp before baking." Prep time was estimated, begins w/pre-cooked cornbread & 15 min was allowed for ingredient prep. Enjoy!

• Ready In: 1 hr 45 mins
• Serves: 10
• Yields: 10 Side-Dish Servings

Ingredients

• 1 (8 ounce) package  Jiffy cornbread mix (Pre-cooked & broken into 1-in pieces)
• 1  lb andouille sausage (quartered lengthwise & sliced crosswise 1/2 in thick)
• 3  tablespoons unsalted butter
• 2  medium onions, coarsely chopped
• 2  lbs celery, coarsely chopped
• 8  scallions (white & tender green parts only, coarsely chopped)
• 1  lb large shrimp (shelled, deveined & halved crosswise)
• 1  tablespoon fresh garlic, minced
• 1  tablespoon sage, chopped
• 1  tablespoon thyme, chopped
• 3  cups  chicken stock or 3  cups  canned low sodium chicken broth
• 1⁄2 cup flat leaf parsley, coarsely chopped
•  salt
•  fresh ground pepper
•  Tabasco sauce

Directions

1. Prepare cornbread per pkg instructions & cut into pieces as directed.
2. Preheat oven to 350°F --- Generously butter a 10x15-in glass or ceramic baking dish. Put the cornbread pieces into a lrg bowl.
3. In a lrg, deep skillet, cook the andouille over mod heat until lightly browned & the fat rendered (about 10 min). Add to the cornbread.
4. Melt the butter in the skillet. Stir in the onions, celery & half of the scallions. Cook over low heat until soft (about 10 min). Add the shrimp, garlic, sage & thyme. Cook (while stirring) until the shrimp are just cooked through (about 3 min). Add the shrimp to the cornbread.
5. In the same skillet, bring the stock to a boil. Pour the stock over the cornbread & stir well. Add the parsley & remaining scallions. Season the stuffing w/salt, pepper & Tabasco to taste preferences.
6. Spread the stuffing in the prepared baking dish & bake for 1 hr (or until crisp & browned on top).