Cornbread Stuffing W/Shrimp & Andouille (Cajun/Creole ZWT-9)
photo by mersaydees
- Ready In:
- 1hr 45mins
- Ingredients:
- 15
- Yields:
-
10 Side-Dish Servings
- Serves:
- 10
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
- 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).
RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)