Corn Bread and Shrimp Stuffing with Andouille
10 Servings

Andouille, a spicy sausage made from port chitterlings and tripe, adds a wonderful smoky note to the sweet corn bread stuffing. Andouille sausage is available at most supermarkets.  You can substitute any smoke sausage for the Andouille if preferred.

Ingredients:

Buttermilk Corn Bread, broken into 1-inch pieces
1 pound andouille sausage, quartered lengthwise and sliced crosswise ½ inch thick
3 tablespoons unsalted butter
2 medium onions, coarsely chopped
One 2-lb bunch of celery, coarsely chopped
8 scallions, white and tender green parts only, coarsely chopped
1 lb large shrimp—shelled, de-veined and halved crosswise
1 tablespoon minced garlic
1 tablespoon chopped sage
1 tablespoon chopped thyme
3 C chicken stock or canned low-sodium broth
½ C coarsely chopped flat-leaf parsley
Salt and freshly ground pepper
Tabasco sauce

Directions:

Preheat the oven to 350°. Generously butter a 10-by-15-inch glass or ceramic baking dish.

Put the corn bread in a bowl. In a large, deep skillet, cook the andouille over moderate heat until lightly browned and the fat is rendered, about 10 minutes. Add to the corn bread.

Melt the butter in the skillet. Stir in the onions, celery and half of the scallions and cook over low heat until softened, about 10 minutes. Add the shrimp, garlic, sage and thyme and cook, stirring, until the shrimp are just cooked through, about 3 minutes. Add the shrimp to the corn bread.

In the same skillet, bring the stock to a boil. Pour the stock over the corn bread and stir well. Add the parsley and the remaining scallions and season the stuffing with salt, pepper and Tabasco. Spread the stuffing in the prepared baking dish and bake for 1 hour, or until crisp and browned on top.

Make ahead – The stuffing can be refrigerated for 1 day before baking. Bring to room temperature before baking.