Before I dive into this fabulous stuffing recipe, I need to address a quick housekeeping item for the blog. If you are checking out recipes on older posts and happen to notice some wacky formatting, I apologize. Ziplist, the company who runs the plugin I use for recipe formatting, is going out of business and I needed to quickly move all the recipes over to a new plugin.
Please bear with me while I go through and make all the formatting adjustments needed for this transition. I promise I will work as speedily through it as I can.
Phew. Now that that’s addressed….
YOU GUYS I MADE A CAJUN STYLE STUFFING AND YOU NEED IT IN YOUR LIVES IMMEDIATELY!
I know that Thanksgiving is all about traditions, but if you have the urge to mix it up just a wee bit this year around, make this Cajun Stuffing and serve it straight from the biggest cast iron skillet you own. To be fair, it cooks just as nicely in a traditional casserole dish, but there’s just something so homey and comforting about serving food from a cast-iron skillet.
I’ve stuffed this stuffing (heehee) full of classic Cajun ingredients: red bell peppers, Andouille sausage, fresh shrimp, Old Bay, and crusty French bread. It’s savory and slightly spicy and you will be hearing calls for second helpings, even thirds, in no time.
The French bread is definitely the star of this recipe: its crunchy exterior remains firm during cooking while its softer interior absorbs all the wonderful spicy flavors of the rest of the dish. It’s moist without being mushy.
I absolutely loathe mushy stuffing. I understand that the bread should be moist, but I should be able to tell it’s still bread when I eat it. The same goes for the rest of the mix-ins; I want to be able to enjoy all of their differing flavors and textures.
This Cajun Stuffing does not disappoint! If you have any spicy food lovers in your family, they will be head over heels in love with this Thanksgiving side dish.
I’m not even a huge fan of spicy food and I devoured this stuffing as soon as it came out of the oven! Old Bay is one of those well-rounded spice blends that can bring heat without melting off my taste buds.
I’ll be back on Monday with another slow cooker side-dish recipe, so be sure to check back after the weekend!