Chesapeake Bay Sausage and Crab Stuffing

By á-30

Ingredients

• 1 package(s) (16-ounce) dry corn bread mix
• 2 tablespoon(s) butter
• 1 tablespoon(s) garlic, minced
• 1/2 cup(s) celery, diced small
• 1 yellow onion, diced small
• 1 red bell pepper, diced small
• 1 pound(s) Andouille or chorizo sausage, cut into small cubes
• 1 pound(s) jumbo lump crabmeat, drained and picked of shells
• 2 eggs, beaten
• 1 cup(s) clam juice
• 1 cup(s) chicken broth
• 1 1/2 tablespoon(s) Chesepeake Bay-style seasoning

Preparation

Step 1

Prepare corn bread mix according to the packaging. Cool and crumble into a large metal bowl.
Preheat the oven to 350 degrees F. Grease a 13" x 9" glass casserole dish.
In a large skillet melt butter over medium high heat. Sauté garlic, celery, onion, and pepper until tender. Add sausage and crabmeat and continue to cook for 5 minutes, stirring gently so as to not break up the crabmeat.
Pour ingredients into crumbled cornbread and add the eggs, clam juice, chicken broth, and seasoning. Mix well and pour into greased casserole dish. Bake for 30 minutes and serve.