Cajun Cornbread Stuffing With Shrimp & Andouille

15m
Prep Time
90m
Cook Time
1h 45m
Ready In


"From a Food & Wine Magazine article - Chef Susan Spicer comes from a strong European Christmas tradition. But in New Orleans, her holiday means a magnificent Cajun/Southern feast. She runs BAYONA (1 of the finest restaurants in New Orleans) & has been garnering local & national acclaim since 1986. Her Christmas dinner was featured in Food & Wine Magazine & included a shrimp & andouille stuffing, which she said is "my version of something that's fairly common in New Orleans. Andouille adds a wonderful smoky flavor to sweet cornbread stuffing". As a bonus, this can be made & refrigerated 1 day ahead of need & then just brought to room temp before baking. Prep time was estimated, begins w/pre-cooked cornbread & 15 min was allowed for ingredient prep. Enjoy!"

Original is 10 servings

Nutritional

  • Serving Size: 1 (330.7 g)
  • Calories 356.9
  • Total Fat - 20.7 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 128.2 mg
  • Sodium - 935 mg
  • Total Carbohydrate - 26.2 g
  • Dietary Fiber - 4.8 g
  • Sugars - 8.6 g
  • Protein - 17.5 g
  • Calcium - 172.5 mg
  • Iron - 2.7 mg
  • Vitamin C - 20.2 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Prepare cornbread per package directions & break into 1-inch pieces.

Step 2

Preheat oven to 350F -- Generously butter a 10x15-in glass or ceramic baking dish. Put the cornbread pieces into a large bowl.

Step 3

In a large, deep skillet, cook the andouille over mod-heat until lightly browned & the fat rendered (about 10 min). Add to the cornbread.

Step 4

Melt the butter in the skillet. Stir in the onions, celery & half of the scallions. Cook over low heat until soft (about 10 min). Add the shrimp, garlic, sage & thyme. Cook (while stirring) until the shrimp are just cooked through (about 3 min). Add the shrimp to the cornbread mixture.

Step 5

In the same skillet, bring the stock to a boil. Pour the stock over the cornbread & stir well. Add the parsley & remaining scallions. Season the stuffing w/salt, pepper & Tabasco to taste preferences.

Step 6

Spread the stuffing in the prepared baking dish & bake for 1 hour (or until crisp & browned on top).

Tips


  • 1 (8 ounce) package Jiffy cornbread mix
  • 10 x 15-inch glass or ceramic baking dish

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the andouille sausage, make sure to get the freshest and highest quality you can find.
  • If using fresh shrimp, make sure to devein and shell them before adding them to the stuffing.

  • Substitute turkey bacon for the andouille sausage. The benefit of this substitution is that it is a leaner option, and it still provides a smoky flavor to the cornbread stuffing.
  • Substitute vegetable stock for the chicken stock. The benefit of this substitution is that it makes the dish vegetarian-friendly, while still providing a flavorful base for the stuffing.

Vegetarian Variation Substitute vegetable stock for the chicken stock, and use vegetable oil instead of butter. Omit the andouille sausage, shrimp, and garlic, and add 1/4 cup of diced celery root, 1/4 cup of diced carrots, and 1/4 cup of diced mushrooms to the onion, celery, and scallions. Add 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, and 1 teaspoon of dried thyme to the vegetables. Cook until the vegetables are soft, about 10 minutes. Add the vegetables to the cornbread mixture and proceed with the recipe as directed.



Roasted Brussels Sprouts with Bacon and Garlic - This dish is a perfect accompaniment to the Cajun Cornbread Stuffing With Shrimp & Andouille. The smoky bacon and garlic will bring out the flavors of the stuffing, while the Brussels sprouts provide a nice crunchy texture. Plus, the combination of bacon, garlic, and Brussels sprouts is a classic that is sure to please everyone at the table.


Roasted Sweet Potatoes with Rosemary and Garlic: Roasted sweet potatoes are a delicious and easy side dish that can be served with the Cajun Cornbread Stuffing With Shrimp & Andouille. The sweet potatoes will add a subtle sweetness to the dish, while the rosemary and garlic will bring out the flavors of the stuffing. The combination of sweet potatoes, rosemary, and garlic is a classic that will be sure to please everyone at the table.




FAQ

Q: How long does it take to prepare the Cajun Cornbread Stuffing?

A: It takes about 15 minutes to prepare the ingredients, and 1 hour to bake the stuffing in the oven.



Q: What ingredients are needed for Cajun Cornbread Stuffing?

A: The ingredients needed for Cajun Cornbread Stuffing are cornbread, butter, celery, onion, garlic, parsley, thyme, sage, chicken broth, and Cajun seasoning.

1 Reviews

ForeverMama

Mmmmm....this is really an enjoyable stuffing. I loved the addition of the shrimp and Andouille as it was a perfect combination. Here in Massachusetts the Andouille I found in the local market I'm sure can't compare to the quality and authenticity that can be found in New Orleans, so next time I think I'm going to pick up Portuguese chourico at the local ethnic market for its smokey quality. I halved this recipe and it can feed close to 8-10 as a side, so I have lots of leftover to enjoy the rest of the week. I'm making this for my next Holiday potluck....knowing my extended family who LOVE all things seafood, I know will really love this one. Thank you twissis for sharing.

5.0

review by:
(17 Jul 2016)

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Fun facts:

Fun Fact 1: Chef Susan Spicer is a renowned chef in New Orleans. She has been running BAYONA, one of the finest restaurants in the city, since 1986 and has been garnering local and national acclaim ever since.

Fun Fact 2: This Cajun Cornbread Stuffing With Shrimp & Andouille is a popular dish in New Orleans and is often served during the holidays. It is a favorite of many celebrities and has even been featured in Food & Wine Magazine.