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Crescent City Skillet Recipe

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This recipe for Crescent City Skillet is from The Great Angelette Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 tsp. olive oil
1/2 hot sausage (like Andouille), casing removed and crumbled
1 cup diced Vidalia onion
1/2 cup chicken stock
1 cup whipping cream
1/2 tsp garlic (1 clove)
2/3 cup shredded Monterey jack cheese
1/4 cup shredded Parmesan cheese
15 medium shrimp, raw, deveined, shelled and tails removed
1 pkg. Martha White Buttermilk cornbread mix
2/3 cup milk

Directions:
Directions:
Preheat oven to 425º.

Saute sausage and onion in oil until sausage is no longer pink and onion is translucent.

Drain meat and onion on paper towel, do not wipe skillet clean. Return drained meat and onion to skillet, add stock, cream, garlic and both cheeses, turn down to medium low. Do not allow mixture to boil. Stir until cheese is melted and add shrimp. Spread shrimp around skillet.

In a small mixing bowl combine cornbread mix and milk. Pour mixture evenly over skillet. Bake for 18 to 20 minutes or until cornbread is golden brown. Garnish with sour cream, chopped tomatoes and parsley.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Winner of the 2004 Cornbread Cookoff, Ms Valerie Watts Holt. Super tasty, not light!

 

 

 

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