Corn Bread Stuffing with Shrimp and Andouille Recipe
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Category: |
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Ingredients: |
Ingredients: Buttermilk corn bread, broken into 1-inch pieces
1 lb. andouille sausage, quartered lengthwise and sliced crosswise 1/2 inch thick
3 T. unsalted butter
2 medium onions, coarsely chopped
one 2-lb bunch of celery, coarsely chopped
8 scallions, white and tender green parts only, coarsely chopped
1 lb. large shrimp, shelled, deveined and halved crosswise
1 T. minced garlic
1 T. chopped sage
1 T. chopped thyme
3 C. chicken stock or canned low-sodium broth
1/2 C. coarsely chopped flat-leaf parsley
salt and freshly ground pepper
Tabasco sauce
Optional: we like to add 1/2 lb. crawfish, peeled and chopped
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Directions: |
Directions:Preheat oven to 350º. Generously butter a 10x15" glass or ceramic baking dish.
Put cornbread in a bowl. In large, deep skillet, cook the andouille over moderate heat until lightly browned and the fat is rendered, about 10 min. Add to the cornbread.
Melt butter in skillet, stir in onions, celery and half of scallions and cook over low heat until softened, about 10 minutes. Add shrimp, garlic, sage and thyme (and crawfish) and cook, stirring, until shrimp and crawfish are just cooked through, about 3 min. Add this mixture to the cornbread.
In the same skillet, bring the stock to a boil. Pour the stock over the cornbread and stir well. Add the parsley and the remaining scallions and season the stuffing with salt, pepper and Tabasco. Spread stuffing in prepared baking dish and bake for 1 hour, or until crisp and browned on top.
Make ahead:
The stuffing can be refrigerated for 1 day before baking. Bring to room temperature before baking. |
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