Creole Andouille and Shrimp Cornbread Dressing


Creole Andouille and Shrimp Cornbread Dressing
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4242 calories
303 g
1555 g
229 g
234 g
85 g
3810 g
13031 g
61 g
3 g
117 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 4242
Calories from Fat 2056
% Daily Value *
Total Fat 229g
Saturated Fat 85g
Trans Fat 3g
Polyunsaturated Fat 37g
Monounsaturated Fat 80g
Cholesterol 1555mg
Sodium 13031mg
Total Carbohydrates 303g
Dietary Fiber 22g
Sugars 61g
Protein 234g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 6 cups diced cornbread -- (6 to 8)
  2. 1 lb andouille sausage -- cut in quarters lengthwise, then in 1/2 inch slices
  3. 4 tablespoons butter
  4. 2 cups chopped onions (about 2 medium onions)
  5. 1 ½ cups chopped celery (about 4 stalks)
  6. 2 cups chopped bell peppers (red and green)
  7. 2 cups chopped scallions (green and white parts)
  8. 1 lb shrimp -- peeled, deveined, and coarsely chopped (small or medium shrimp)
  9. 3 garlic cloves -- minced
  10. 1 tablespoon chopped fresh thyme
  11. 1 tablespoon chopped fresh sage
  12. 6 cups chicken stock or 6 cups shrimp stock
  13. salt
  14. pepper
  15. Tabasco sauce
  16. ½ cup chopped fresh Italian parsley
  1. Preheat oven to 350°. Crumble the cornbread into a large bowl; set aside
  2. to dry.
  3. Cook the andouille in a big skillet over medium heat, just until the fat
  4. is rendered; use a slotted spoon to transfer it to the cornbread bowl.
  5. Melt the butter in the same skillet and add in onions, celery, peppers,
  6. and half the scallions. Cook until the vegetables are wilted, then add in
  7. the shrimp, garlic, and herbs; cook, stirring, for 5 minutes, then add to
  8. the cornbread. In a separate pan, bring the stock to a boil, then pour
  9. half of it over the cornbread mixture; stir thoroughly with a rubber
  10. spatula and check the consistency.
  11. Add more stock, as needed, to moisten the mixture (though it should not besoggy.
  12. Season to taste with salt, pepper, and hot sauce, then stir in the
  13. remaining scallions and parsley. Transfer mixture to a large baking dish,
  14. cover with foil, and bake for 15 minutes.
  15. Remove foil and bake another 15 minutes, until the stuffing is heated
  16. through and the top is crusty and golden brown.
Bread & Butter Epicurean

Bring some Creole flavor to your Sunday afternoon dinner or Thanksgiving table with this versatile dressing/stuffing. I have prepared it as a stuffing for roasted fowl e.g. capon (succulent castrated rooster), turkey or, baking hen. With any cornbread stuffing/dressing, the quality of the cornbread is most important. If you can’t make “cornbread” for scratch use Betty Crocker’s Cornbread Mix. You will find its texture and quality is very similar to homemade. Also, to avoid having a dressing that is wet or too dry follow the stock addition to the amount listed.

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