Cajun Style Stuffing with Shrimp and Andouille Sausage
Cajun style stuffing, made with fresh shrimp, Andouille sausage, and crunchy French Bread, is just what you need to spice things up this Thanksgiving!
8 cups cubed (or ripped for a more rustic look) crunchy French bread
¾ lb Andouille sausage, sliced
3 tbsp butter
1 cup diced onion
⅓ cup diced celery
⅔ cup diced red bell pepper
1 tbsp Old Bay Seasoning
½ tsp salt
¼ tsp pepper
1 lb peeled and de-veined shrimp
1½ cups chicken broth
1 egg, beaten
Preheat oven to 300 degrees. Spread bread cubes onto 1 or 2 large cookie sheets in flat layers.
Bake bread cubes until dried out, approximately 10 minutes.Remove cubes from the oven, set aside, and raise the heat to 375.
In a large pot or cast iron skillet, brown the Andouille sausage on both sides in 1 tbsp of the butter. Remove the sausage with a slotted spoon to a plate.
Add the rest of the butter to the pot, along with the diced onion, celery, peppers, Old Bay, salt and pepper. Cook until vegetables have softened, about 7-9 minutes. Add shrimp and cook until just cooked, approximately 1-2 minutes.
Return sausage to the pot, along with the chicken broth. Turn off heat.
Quickly toss bread cubes with beaten egg in a bowl large enough to hold all the stuffing. Add sausage/broth mixture to the bread mixture and again toss/stir quickly to coat.
Pour stuffing mixture back into the large cast-iron skillet or a large casserole dish. Bake at 375 degrees for 30-45 minutes or until golden brown.