Cajun Cornbread Stuffing with Andouille Sausage

By doran65

Ingredients

• For the Stuffing:
• 2 cup of andouille sausage cut into half moons
• 10 pc's shrimp peeled and de-veined (size 16/20, head off preferably)
• 1 cup green pepper, small dice
• 1 cup red pepper, small dice
• 1 cup yellow pepper, small dice
• ½ cup fennel, small dice
• 1 cup spanish onion, small dice
• 2 garlic cloves, minced
• ½ cup pickled jalapeno's, minced
• 1 tea chile powder
• 1 tea smoked paprika powder
• 1 tea sweet paprika powder
• ½ tea cayenne pepper
• 1 tea file powder (ground sassafras)
• 1 cup chicken stock
• 2 tb sweet butter
• 2 qts corn bread, ripped in large chunks
• TT salt

Details

Adapted from abcnews.go.com

Preparation

Step 1

Cooking Directions
Heat a large pot over high heat. When hot, add 2 ounces of cooking oil and sauté the andouille until golden brown. Then add the green peppers, yellow peppers, red peppers, garlic, onions, fennel, and shrimp.

Sauté for 1 minute, then add the spices, jalapenos, chicken stock, butter, and corn bread. Mix well and place in a baking dish.

Bake for 20 minutes and serve.