Creole Stuffing Recipe

Name: Creole Stuffing
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb shrimp, shelled; 1/2 cup celery, finely chopped; 1 medium onion, chopped; 1/4 cup butter or 1/4 cup margarine; 1/2 teaspoon salt; 1/4 teaspoon ground red pepper; 6 cups French bread cubes, dry; 3/4 cup pecans, chopped; 1 egg, slightly beaten; 1/2 cup chicken broth or 1/2 cup water

Servings: persons

1 lb shrimp, shelled
1/2 cup celery, finely chopped
1 medium onion, chopped
1/4 cup butter or 1/4 cup margarine
1/2 teaspoon salt
1/4 teaspoon ground red pepper
6 cups French bread cubes, dry
3/4 cup pecans, chopped
1 egg, slightly beaten
1/2 cup chicken broth or 1/2 cup water

1
Thaw shrimp if frozen. Halve large shrimp.
2
In a saucepan, cook the celery and onion in butter or margarin until tender. Add shrimp and cook and stir just until shrimp turn pink. Remove from heat.
3
Stir in the salt and ground red pepper. Place the dry bread cubes in a large mixing bowl. Add the shrimp mixture; add the pecans. Stir in the egg. Drizzle enough broth or wate to moisten, tossing lightly.
4
Place in casserole dish. Bake uncovered in a 325 oven for 25 - 30 minutes or until heated through.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 lb shrimp, shelled, 1/2 cup celery, finely chopped, 1 medium onion, chopped, 1/4 cup butter or 1/4 cup margarine, and more.

Yes, Creole Stuffing falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creole Stuffing

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