Party Gras Recipe: Andouille Cornbread Dressing

Who says sausage stuffing has to just be for Christmas. Try serving this alongside the shrimp stew that was featured on the blog earlier. This is a great spicy side dish, that can also become the entree. Try stuffing this into a red pepper. Cornbread stuffing haas long beena tradition in my household. The addition of the spicy sausage and shrimp make this something special.

1 Bag Pepperidge Farm Cornbread dry stuffing mix

1 pound andouille sausage, quartered lengthwise and sliced crosswise 1/2 inch thick

3 tablespoons unsalted butter

2 medium onions, coarsely chopped

One 2-pound bunch of celery, coarsely chopped

8 scallions, white and tender green parts only, coarsely chopped

1 pound large shrimp—shelled, deveined and halved crosswise

1 tablespoon minced garlic

1 tablespoon chopped sage

1 tablespoon paprika

1 tablespoon chopped thyme

1 tablespoon cajun season.

3 cups chicken stock or canned low-sodium broth

1/2 cup coarsely chopped flat-leaf parsley

Salt and freshly ground pepper

Tabasco sauce

Preheat the oven to 350°. Generously butter a 10-by-15-inch glass or ceramic baking dish.
Put the corn bread in a bowl. In a large, deep skillet, cook the andouille over moderate heat until lightly browned and the fat is rendered, about 10 minutes. Add to the corn bread.
Melt the butter in the skillet. Stir in the onions, celery and half of the scallions and cook over low heat until softened, about 10 minutes. Add the shrimp, garlic, sage, paprika, thyme, cajun season and cook, stirring, until the shrimp are just cooked through, about 3 minutes. Add the shrimp to the corn bread.
In the same skillet, bring the stock to a boil. Pour the stock over the corn bread and stir well. Add the parsley and the remaining scallions and season the stuffing with salt, pepper and Tabasco. Spread the stuffing in the prepared baking dish and bake for 1 hour, or until crisp and browned on top.

Categories: Lifestyle