Shrimp Andouille Dressing

Ingredients

• 3 lb shrimp
• 2 lb andouille, diced
• 2 C onions, chopped
• 2 C celery, chopped
• 1½ C bell pepper, chopped
• 1 bunch green onions, chopped
• 6 cloves garlic, minced
• ½ C parsley, chopped
• 6 tbs butter
• 2 C chicken stock
• 4-6 C bread crumbs

Directions

1. Sauté Vegetables: In a skillet over medium heat, sauté vegetables in butter until onions are translucent.
2. Cook Shrimp & Sausage: In a separate pan, sauté shrimp just until barely pink; remove and set aside. Add andouille (or ham) to the pan, brown well, then pour off and reserve the fat.
3. Combine: Mix shrimp, sausage, and sautéed vegetables together. Stir in stock, then add 4 cups breadcrumbs.
4. Adjust Texture: Mix well, adding more breadcrumbs, and reserved sausage fat or butter if needed, until the stuffing reaches the desired consistency.
5. Bake: Transfer to a baking dish, lightly sprinkle the top with butter or margarine to prevent burning, and bake @350°F for 20-30 minutes, until heated through and lightly browned.

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