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

Recipe by twissis
READY IN: 1hr 45mins




  • 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).