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Cajun Cornbread Stuffing With Shrimp & Andouille

Created by TwisSis on February 4, 2015

1 package (8 ounce) cornbread mix (Jiffy, Pre-cooked & broken into 1-in pieces)
1 pound andouille sausage (quartered lengthwise & sliced crosswise 1/2 in thick)
3 tablespoons unsalted butter
2 medium yellow onions (coarsely chopped)
2 pounds celery (coarsely chopped)
8 scallions (white & tender green parts only, coarsely chopped)
1 pound fresh shrimp (large shrimp, shelled, deveined & halved crosswise)

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).