Thanksgiving: 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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