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

celery, chicken, sausage, shrimp, cornbread, onions, scallions, butter, parsley, garlic, thyme, sage

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

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).

Read the full directions on Food.com