Cornbread Stuffing with Shrimp and Andouille

By ctaubenheim

Obama's Favorite Food

Ingredients

• Buttermilk corn bread, broken into 1 inch pieces
• 1 lb andouille sausage, quartered lengthwise and sliced crosswise 1/2 inch
• thick
• 3 Tbsp unsalted butter
• 2 medium onions, coarsely chopped
• one 2 lb bunch of celery, coarsely chopped
• 8 scallions, white and tender green parts only, coarsely chopped
• 1 lb large shrimp, shelled, deveined and halved crosswise
• 1 Tbsp minced garlic
• 1 Tbsp chopped sage
• 1 Tbsp chopped thyme
• 3 cups chicken stock or canned low sodium broth
• 1/2 cup coarsely chopped flat leaf parsley
• salt and fresh ground pepper
• tabasco sauce

Details

Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

Preheat the oven to 350. Generously butter a 10x15 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 and thyme and cook, stirring, until the shrimp are just cooked thru, 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.

MAKE AHEAD: The stuffing can be refrigerated for one day before baking. Bring to room temperature before baking.