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The Crescent City Skillet




Source of Recipe


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List of Ingredients







INGREDIENTS:

1 tsp. vegetable oil
1/2 lb. hot bulk sausage
1 c. diced sweet onion
1/2 c. chicken stock
1 c. whipping cream (not heavy, just regular)
1/2 t. minced garlic
2/3 c. shredded Monterey Jack cheese
1/4 c. shredded Parmesage cheese
15 medium uncooked shrimp, shelled, deveined, and tails removed
1 (6.5 oz.) pkg. Martha White Cornbread Creations Extra Rich Buttermilk
Cornbread Mix
2/3 c. milk

Possible garnishes include sour-cream, chopped and seeded plum tomatoes or fresh parsley.

Preheat oven to 425 degrees F. Place oil, sausage and onion in a 10 1/4" Lodge cast iron skillet. Cook over medium heat until sausage is no longer pink, "scrambling" meat as you go. Drain meat and onion mixture on paper towel and return to skillet. Do NOT wipe skillet clean. Add stock, cream, garlic, and both cheeses and lower the heat to medium low. Do not allow this to boil. Stir until cheese is melted and add shrimp evenly around pan.

In a small mixing bowl, combine cornbread mix and milk; stir until smooth. Pour evenly over mixture in pan. Crust will rise to the top as it cooks. Bake for 18 to 20 minutes or until cornbread is lightly golden. Remove from oven and serve hot. Serves 4-6. Garnish with any or all of the following, sour cream, tomatoes or parsley.


Recipe