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1
Melt the butter in a large skillet over medium-high heat.
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2
Add the sausage and saute/stir for 5 minutes or until lightly browned.
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3
Transfer sausage to a paper-towel lined plate and keep drippings in skillet.
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4
Add the onion, scallion, celery, red pepper, and garlic to the skillet.
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5
Saute/stir over medium heat for 10 minutes or until the onion is softened.
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6
Add in the Worcestershire sauce and Cajun seasoning; stir to combine.
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7
Transfer the cooked vegetables to a large mixing bowl.
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8
Add in the cornbread, cooked andouille, crabmeat, and parsley; stir to combine.
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9
Gradually stir in eggs and approximately 1 cup of broth until the stuffing is evenly moist but not soggy.
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10
Season with salt and pepper to taste.
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11
Transfer stuffing mixture to a lightly buttered casserole dish; drizzle with 1/2 cup broth, cover with foil and bake in a 350u00b0F oven for about 30 minutes (for a crustier top, uncover after 15 minutes and continue baking).
