Shrimp, Corn Bread, and Andouille Stuffing Recipe

Name: Shrimp, Corn Bread, and Andouille Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 68 cups diced corn bread (about one 8-inch square pan); 1 pound andouille sausage, cut in quarters lengthwise, then in 1/2-inch slices; 4 tablespoons (1/2 stick) butter; 2 medium onions, chopped (about 2 cups); 4 stalks celery, chopped (about 1 1/2 cups); 2 cups chopped red and green bell peppers; 2 bunches scallions (green and white), chopped (about 2 cups); 1 pound small or medium shrimp, peeled, deveined, and coarsely chopped; 3 garlic cloves, minced; 1 tablespoon each chopped fresh thyme and sage, or 1 teaspoon each dried; 6 cups Chicken Stock (p. 206) or Shrimp Stock (p. 229); Salt and pepper; Hot sauce; 1/2 cup chopped fresh Italian parsley

Servings: persons

68 cups diced corn bread (about one 8-inch square pan)
1 pound andouille sausage, cut in quarters lengthwise, then in 1/2-inch slices
4 tablespoons (1/2 stick) butter
2 medium onions, chopped (about 2 cups)
4 stalks celery, chopped (about 1 1/2 cups)
2 cups chopped red and green bell peppers
2 bunches scallions (green and white), chopped (about 2 cups)
1 pound small or medium shrimp, peeled, deveined, and coarsely chopped
3 garlic cloves, minced
1 tablespoon each chopped fresh thyme and sage, or 1 teaspoon each dried
6 cups Chicken Stock (p. 206) or Shrimp Stock (p. 229)
Salt and pepper
Hot sauce
1/2 cup chopped fresh Italian parsley

1
Preheat the oven to 350F.
2
Crumble the corn bread into a large bowl and set aside to dry.
3
Cook the andouille in a large skillet over medium heat, just until the fat is rendered.
4
Use a slotted spoon to transfer it to the corn bread bowl.
5
Melt the butter in the same skillet and add the onions, celery, peppers, and half the scallions.
6
Cook until the vegetables are wilted, then add the shrimp, garlic, and herbs.
7
Cook, stirring, for 5 minutes, then add to the corn bread.
8
In a separate saucepan, bring the stock to a boil, then pour half of it over the corn bread mixture.
9
Stir thoroughly with a rubber spatula and check the consistency.
10
Add more stock, as needed, to moisten the mixture (though it should not be soggy).
11
Season to taste with salt, pepper, and hot sauce, then stir in the remaining scallions and parsley.
12
Transfer the mixture to a large baking dish, cover with foil, and bake for 15 minutes.
13
Remove the foil and bake another 15 minutes, until the stuffing is heated through and the top is crusty and golden brown.

4511

kcal

Calories

Fat

817

Carbs

270

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.

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

You need 14 ingredients. The key ingredients include: 68 cups diced corn bread (about one 8-inch square pan), 1 pound andouille sausage, cut in quarters lengthwise, then in 1/2-inch slices, 4 tablespoons (1/2 stick) butter, 2 medium onions, chopped (about 2 cups), and more.

Yes, Shrimp, Corn Bread, and Andouille Stuffing 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.

Shrimp, Corn Bread, and Andouille Stuffing

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