Wednesday, November 11, 2015

Corn Bread Stuffing with Shrimp & Andouille

Corn Bread Stuffing with Shrimp & Andouille
(8-10 servings)


1 box Corn Bread Mix, prepared (see note)
1 lb. Andouille Sausage, quartered lengthwise & then sliced into ½ inch thick pieces
3 tbsp. Unsalted Butter
2 medium Yellow Onions, chopped
1 bunch Celery, chopped
8 medium Green Onions, sliced (white & light green parts only)
1 lb. large Raw Shrimp, shelled, deveined & chopped
1 tbsp. Fresh Garlic, minced
1 tbsp. Fresh Sage, chopped
1 tbsp. Fresh Thyme, chopped
3 cups Chicken Broth
½ cup Fresh Flatleaf Parsley, chopped
to taste Salt & Black Pepper
to taste Tabasco


Place cutup corn bread in a large mixing bowl.  In a large heavy skillet, cook sausage over moderate heat until lightly browned (10 minutes).  Add to the bowl with corn bread.  Now melt butter in skillet and add onions, celery and half of green onions.  Cook over moderate heat until softened (10 minutes).  Add shrimp, garlic, sage and thyme while continuing to cook until shrimp are just cooked through (3 minutes).  Add shrimp mixture to bowl with corn bread.  In the same skillet, heat broth to a boil.  Pour over corn bread mixture and stir well.   Add parsley, remaining green onions and season with salt, pepper and Tabasco mixing to incorporate.  Spread stuffing into a 10x15 generously buttered non-metal baking dish.  Place in a pre-heated 350 degree oven for 1 hour or until crisp and brown on top.

Note:               Make a box of your favorite corn bread mix or recipe in a 9x13 baking dish.  When cooled, slice into 1 inch squares for this recipe.  Corn bread will be thinner than when you use an 8x8 dish according to the box mix.

Ideas for Future Efforts

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