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

1. 1

   Prepare cornbread per pkg instructions & cut into pieces as directed.

2. 2

   Preheat oven to 350F --- Generously butter a 10x15-in glass or ceramic baking dish.

3. 3

   Put the cornbread pieces into a lrg bowl.

4. 4

   In a lrg, deep skillet, cook the andouille over mod heat until lightly browned & the fat rendered (about 10 min).

5. 5

   Add to the cornbread.

6. 6

   Melt the butter in the skillet.

7. 7

   Stir in the onions, celery & half of the scallions.

8. 8

   Cook over low heat until soft (about 10 min).

9. 9

   Add the shrimp, garlic, sage & thyme.

10. 10

    Cook (while stirring) until the shrimp are just cooked through (about 3 min).

11. 11

    Add the shrimp to the cornbread.

12. 12

    In the same skillet, bring the stock to a boil.

13. 13

    Pour the stock over the cornbread & stir well.

14. 14

    Add the parsley & remaining scallions.

15. 15

    Season the stuffing w/salt, pepper & Tabasco to taste preferences.

16. 16

    Spread the stuffing in the prepared baking dish & bake for 1 hr (or until crisp & browned on top).

* Per serving · 4 servings · Values may vary.