The Weekend Epicure

Bring some Creole flavor to your Sunday afternoon dinner or Thanksgiving table with this versatile dressing/stuffing. I have prepared it as a stuffing for roasted fowl e.g. capon (succulent castrated rooster), turkey or, baking hen. With any cornbread stuffing/dressing, the quality of the cornbread is most important. If you can’t make "cornbread" for scratch use Betty Crocker’s Cornbread Mix. You will find its texture and quality is very similar to homemade. Also, to avoid having a dressing that is wet or too dry follow the stock addition to the amount listed.

Creole  Andouille and Shrimp Cornbread Dressing
6 -8 cups diced cornbread
1 lb andouille sausage, cut in quarters lengthwise, then in 1/2 inch slices
4 tablespoons butter
2 cups chopped onions (about 2 medium onions)
1 ½  cups chopped celery (about 4 stalks)
2 cups chopped bell peppers (red and green)
2 cups chopped scallions (green and white parts)
1 lb shrimp, peeled, deveined, and coarsely chopped (small or medium shrimp)
3 garlic cloves, minced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
6 cups chicken stock or 6 cups shrimp stock
salt
pepper
hot sauce
½  cup chopped fresh Italian parsley

Directions:
Preheat oven to 350°. Crumble the cornbread into a large bowl; set aside to dry.
Cook the andouille in a big skillet over medium heat, just until the fat is rendered; use a slotted spoon to transfer it to the cornbread bowl. Melt the butter in the same skillet and add in onions, celery, peppers, and half the scallions. Cook until the vegetables are wilted, then add in the shrimp, garlic, and herbs; cook, stirring, for 5 minutes, then add to the cornbread. In a separate pan, bring the stock to a boil, then pour half of it over the cornbread mixture; stir thoroughly with a rubber spatula and check the consistency.
Add more stock, as needed, to moisten the mixture (though it should not be soggy.
Season to taste with salt, pepper, and hot sauce, then stir in the remaining scallions and parsley. Transfer mixture to a large baking dish, cover with foil, and bake for 15 minutes.
Remove foil and bake another 15 minutes, until the stuffing is heated through and the top is crusty and golden brown.