Corn Bread Stuffing With Shrimp And Andouille

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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

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