Shrimp and Andouille Dressing

Name: Lane's Shrimp and Andouille Cornbread Dressing
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 2 (8 ounce) package Jiffy cornbread mix (Pre-cooked &amp; broken into 1-in pieces); 1lb andouille sausage(quartered lengthwise &amp; sliced crosswise 1/2 in thick); 3 tablespoons unsalted butter; 2 medium onions, coarsely chopped; 1lbs celery, coarsely chopped; 8 scallions (white &amp; tender green parts only, coarsely chopped); 1lb large shrimp (shelled, deveined &amp; halved crosswise); 1 tablespoon fresh garlic, minced; 1 ½ tablespoons Wassi’s Turkey Rub; 3 cups chicken stock or 3 cups canned low sodium chicken broth; 2 Eggs

By Ryan Lane

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Shrimp and Andouille Dressing for the holidays

Prep

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.

Cook

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.

BAKE

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

Lane's Shrimp and Andouille Cornbread Dressing

Rated 3.9 stars by 30 users

Cuisine

American

Servings

8

Prep Time

30 minutes

Cook Time

60 minutes

Calories

250

When experimenting brings you to a classic dish that sometimes needs a twist and that twist brings a delightful surprise that makes you wonder how you could ever go back. This is that recipe! Once you try it will be difficult to go back to the classic dressing recipe for the holidays.

Image of Lane's Shrimp and Andouille Cornbread Dressing

Ingredients

2 (8 ounce) package Jiffy cornbread mix (Pre-cooked & broken into 1-in pieces)
1lb andouille sausage(quartered lengthwise & sliced crosswise 1/2 in thick)
3 tablespoons unsalted butter
2 medium onions, coarsely chopped
1lbs celery, coarsely chopped
8 scallions (white & tender green parts only, coarsely chopped)
1lb large shrimp (shelled, deveined & halved crosswise)
1 tablespoon fresh garlic, minced
1 ½ tablespoons Wassi’s Turkey Rub
3 cups chicken stock or 3 cups canned low sodium chicken broth
2 Eggs

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Directions

Prepare cornbread per package instructions. When cooled cut into pieces and place in a large mixing bowl.
Preheat Oven to 350°F
In a large, deep skillet, cook the andouille sausage with Wassi’s Turkey Rub over med heat until lightly browned & the fat rendered (about 10 min). Remove and add to mixing bowl with cornbread peices.
Melt the butter in the skillet. Stir in the onions, and celery. Cook over low heat until soft (about 10 min). Add the shrimp and Wassi’s Turkey Rub. Cook (while stirring) until the shrimp are just cooked through (about 3 min). Add the mixture to the large mixing bowl that has the cornbread and sausage.
In the same skillet, bring the stock to a boil. Pour the stock over the cornbread, sausage, shrimp, 2 eggs, and veggies. stir well. 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).

Recipe Video

Recipe Note

If you want a kick add Jalapeños to your cornbread or get a spicy Andouille sausage. If you are not a celery person you can always adjust how much you put into the recipe.