Cornbread Stuffing W Shrimp Andouille Cajun Creole Zwt 9
Bring the bold, vibrant flavors of the Louisiana bayou to your holiday table with this irresistible Cornbread Stuffing with Shrimp and Andouille Sausage, a Cajun-Creole masterpiece that's sure to steal the spotlight. This hearty and flavorful dish combines golden crumbled cornbread with the smoky spice of diced andouille sausage, succulent shrimp, and the "holy trinity" of Creole cuisine—onions, celery, and green bell pepper—brought together with fragrant Cajun seasoning, paprika, and thyme. Moist yet slightly crisp on top, this stuffing is baked to perfection, with bursts of freshness from parsley and scallions. Perfect for festive gatherings or whenever you're craving a taste of Southern comfort, this recipe puts a unique, gourmet twist on traditional stuffing. Make it a showstopping side dish for your next celebration, and transport your guests straight to the heart of Cajun country.
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Recipe Information
Ingredients
- 8 cups, crumbled Cornbread
- 8 ounces, diced Andouille sausage
- 1 pound, peeled and deveined Shrimp
- 4 tablespoons Unsalted butter
- 1 medium, diced Onion
- 2 stalks, diced Celery
- 1 large, diced Green bell pepper
- 3 cloves, minced Garlic
- 2 cups Chicken stock
- 2 teaspoons Cajun seasoning
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 2 tablespoons, chopped Fresh parsley
- 2 stalks, thinly sliced Scallions
- 1 tablespoon Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a large skillet, heat the olive oil over medium heat. Add the diced andouille sausage and cook until browned, about 5 minutes. Remove from the pan and set aside.
In the same skillet, melt the butter. Add the onion, celery, and green bell pepper, and sauté until softened, about 5-7 minutes.
Add the minced garlic to the skillet and cook for an additional 1 minute, until fragrant.
Stir in the shrimp, Cajun seasoning, paprika, dried thyme, salt, and black pepper. Cook until the shrimp turn pink and are just cooked through, about 3 minutes. Remove from heat.
In a large mixing bowl, combine the crumbled cornbread, cooked andouille sausage, and the shrimp-vegetable mixture. Gently toss to combine.
Gradually add the chicken stock to the mixture, stirring until the stuffing is moistened but not soggy.
Fold in the chopped parsley and sliced scallions.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and slightly crispy.
Remove from the oven and let the stuffing rest for 5-10 minutes before serving. Garnish with additional chopped parsley, if desired.
Nutrition Facts
Calories |
4371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.6 g | 307% | |
| Saturated Fat | 73.6 g | 368% | |
| Polyunsaturated Fat | 36.6 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 10474 mg | 455% | |
| Total Carbohydrate | 371.8 g | 135% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 63.8 g | ||
| Protein | 186.3 g | 373% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1970 mg | 152% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 3029 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
