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

Name: Cornbread Stuffing W/Shrimp & Andouille (Cajun/Creole ZWT-9)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ cup flat leaf parsley, coarsely chopped; salt; fresh ground pepper; Tabasco sauce

Servings: persons

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
½ cup flat leaf parsley, coarsely chopped
salt
fresh ground pepper
Tabasco sauce

1
Prepare cornbread per pkg instructions & cut into pieces as directed.
2
Preheat oven to 350F --- Generously butter a 10x15-in glass or ceramic baking dish.
3
Put the cornbread pieces into a lrg bowl.
4
In a lrg, deep skillet, cook the andouille over mod heat until lightly browned & the fat rendered (about 10 min).
5
Add to the cornbread.
6
Melt the butter in the skillet.
7
Stir in the onions, celery & half of the scallions.
8
Cook over low heat until soft (about 10 min).
9
Add the shrimp, garlic, sage & thyme.
10
Cook (while stirring) until the shrimp are just cooked through (about 3 min).
11
Add the shrimp to the cornbread.
12
In the same skillet, bring the stock to a boil.
13
Pour the stock over the cornbread & stir well.
14
Add the parsley & remaining scallions.
15
Season the stuffing w/salt, pepper & Tabasco to taste preferences.
16
Spread the stuffing in the prepared baking dish & bake for 1 hr (or until crisp & browned on top).

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Cornbread Stuffing W/Shrimp & Andouille (Cajun/Creole ZWT-9) falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

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

How did you like this recipe?

Frequently Asked Questions