Corn Bread Stuffing With Shrimp And Andouille

More from this source
Food & Wine


Add a comment


Buttermilk Corn Bread

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 chopped thyme

3 cups chicken stock or canned low-sodium broth

1/2 cup coarsely chopped flat-leaf parsley

Salt and freshly ground pepper

Tabasco sauce

You might also like

Roast Wild Turkey With Blue Cornbread-Shrimp St...
Moist Cornbread Dressing With Spicy Crawfish
Oxmoor House
Cornbread & Chorizo Stuffing
Handle the Heat
Tamale Cornbread Dressing
Homesick Texan
Cornbread Dressing With Sausage And Fennel
Bon Appetit
Cornbread Stuffing
Gluten Free Goddess
Cornbread Dressing With Sausage And Apples
The Pioneer Woman
Corn-Bread And Chorizo Stuffing
Cornbread Stuffing
Whole Foods Market
Sausage-Pumpkin Corn-Bread Stuffing
Real Simple