Shrimp, Cornbread, and Andouille Stuffing

"Susan Spicer"
 
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Ready In:
2hrs
Ingredients:
16
Serves:
12-15
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ingredients

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directions

  • Preheat oven to 350°.
  • Crumble the cornbread into a large bowl; set aside to dry.
  • Cook the andouille in a big skillet over medium heat, just until the fat is rendered; use a slotted spoon to transfer it to the cornbread bowl.
  • Melt the butter in the same skillet and add in onions, celery, peppers, and half the scallions.
  • Cook until the vegetables are wilted, then add in the shrimp, garlic, and herbs; cook, stirring, for 5 minutes, then add to the cornbread.
  • In a separate pan, bring the stock to a boil, then pour half of it over the cornbread mixture; stir thoroughly with a rubber spatula and check the consistency.
  • Add more stock, as needed, to moisten the mixture (though it should not be soggy.
  • Season to taste with salt, pepper, and hot sauce, then stir in the remaining scallions and parsley.
  • Transfer mixture to a large baking dish, cover with foil, and bake for 15 minutes.
  • Remove foil and bake another 15 minutes, until the stuffing is heated through and the top is crusty and golden brown.

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