Cornbread Stuffing W/shrimp & Andouille (cajun/creole Zwt-9)

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

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 ( & 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

Recipe

• 1 prepare cornbread per pkg instructions & cut into pieces as directed.
• 2 preheat oven to 350°f --- generously butter a 10x15-in glass or ceramic baking dish. put the cornbread pieces into a lrg bowl.
• 3 in a lrg, deep skillet, cook the andouille over mod heat until lightly browned & the fat rendered (about 10 min). add to the cornbread.
• 4 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.
• 5 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.
• 6 spread the stuffing in the prepared baking dish & bake for 1 hr (or until crisp & browned on top).