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    Cornbread Dressing w/Shrimp & Andouille


    Source of Recipe


    by Millie, from Chef Larry Guilbeau/Central Market North

    Recipe Introduction


    Chef's note: This dressing is as good as it sounds. You may never go back to traditional cornbread again.

    List of Ingredients




    4 oz. butter (1 stick), unsalted
    2 medium onions, chopped
    1 large bell pepper, diced small
    1/2 cup celery, diced small
    2 Tbsp. chopped garlic
    1 lb. andouille sausage, diced
    1 lb. medium shrimp, peeled and deveined
    1/4 cup fresh basil, thinly sliced
    1 Tbsp. fresh thyme
    1 cup chicken broth
    13 oz. can evaporated milk
    4 eggs
    12-inch pan baked cornbread, crumbled
    2 Tbsp. Cajun spice

    Recipe



    Melt butter in saute pan. Saute onion five minutes. Add bell pepper, celery and garlic and sauté five minutes. Add andouille sausage and cook five minutes more. Add shrimp and seasonings and cook one minute.

    Add to bowl with remaining ingredients and mix well.

    Place in 9-by-13-inch casserole and bake at 375 degrees for 30 minutes or until set.

    Serves 10 to 12.

 

 

 

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