Shrimp and Andouille Dressing

Shrimp and Andouille Dressing for the holidays


Prepare cornbread per package instructions and cook. Once the cornbread has had time to cool cut it into pieces and add to a baking dish.


Generously butter a Cast Iron Skillet, cook the andouille sausage over medium heat until lightly browned and the fat has rendered (about 10 min). Add to the cornbread. Melt the butter in the skillet. Stir in the onions, celery & half of the scallions. Cook over low heat until soft (about 10 min). Add the shrimp, garlic, sage & thyme. Cook (while stirring) until the shrimp are just cooked through (about 3 min). Add the shrimp to the cornbread. In the same skillet, bring the chicken stock to a boil. Pour the stock over the cornbread & stir well. Add the parsley & remaining scallions. Season the stuffing Wassi's Turkey Rub.


Spread the stuffing in the prepared baking dish & bake for 1 hr (or until crisp & browned on top).


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