Shrimp, Cornbread, and Andouille Stuffing Recipe

Name: Shrimp, Cornbread, and Andouille Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -8 cups diced cornbread; 1 lb andouille sausage, cut in quarters lengthwise, then in 1/2 inch slices; 4 tablespoons butter; 2 cups chopped onions (about 2 medium onions); 1 ½ cups chopped celery (about 4 stalks); 2 cups chopped bell peppers (red and green); 2 cups chopped scallions (green and white parts); 1 lb shrimp, peeled, deveined, and coarsely chopped (small or medium shrimp); 3 garlic cloves, minced; 1 tablespoon chopped fresh thyme; 1 tablespoon chopped fresh sage; 6 cups chicken stock or 6 cups shrimp stock; salt; pepper; hot sauce; ½ cup chopped fresh Italian parsley

Servings: persons

6 -8 cups diced cornbread
1 lb andouille sausage, cut in quarters lengthwise, then in 1/2 inch slices
4 tablespoons butter
2 cups chopped onions (about 2 medium onions)
1 ½ cups chopped celery (about 4 stalks)
2 cups chopped bell peppers (red and green)
2 cups chopped scallions (green and white parts)
1 lb shrimp, peeled, deveined, and coarsely chopped (small or medium shrimp)
3 garlic cloves, minced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
6 cups chicken stock or 6 cups shrimp stock
salt
pepper
hot sauce
½ cup chopped fresh Italian parsley

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

1162

kcal

Calories

Fat

Carbs

152

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 16 ingredients. The key ingredients include: 6 -8 cups diced cornbread, 1 lb andouille sausage, cut in quarters lengthwise, then in 1/2 inch slices, 4 tablespoons butter, 2 cups chopped onions (about 2 medium onions), and more.

Yes, Shrimp, Cornbread, 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, Cornbread, and Andouille Stuffing

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