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

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

(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:
1hr 45mins
Serves:
Yields:
Units:

ingredients

directions

  • Prepare cornbread per pkg instructions & cut into pieces as directed.
  • Preheat oven to 350°F --- Generously butter a 10x15-in glass or ceramic baking dish. Put the cornbread pieces into a lrg bowl.
  • In a lrg, deep skillet, cook the andouille over mod heat until lightly browned & the fat rendered (about 10 min). Add to the cornbread.
  • 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.
  • 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.
  • Spread the stuffing in the prepared baking dish & bake for 1 hr (or until crisp & browned on top).
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@twissis
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@twissis
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"(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!"

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  1. lschmidt
    Could I do this last step in a Crock Pot? I'm wanting to take this to a staff pitch-in, so it needs to cook while I work.
  2. mersaydees
    Wonderful! Made as directed! I forgot to peel the shrimp before cooking, though, causing quite a stir with picky DH. Will be sure to shell them the next time. Thanks, twissis! Made for fellow Gourmet Goddess teammate for ZWT9.
  3. mersaydees
    Cornbread Stuffing W/Shrimp & Andouille (Cajun/Creole ZWT-9) Created by mersaydees
  4. twissis
    (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!
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