Cathe's Cajun Stuffing
Yield
1 batchPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
sausage
|
|
| 1 | large |
sweet red bell peppers
chopped |
*
|
| 1 | each |
parsley leaves
chopped |
*
|
| 2 | medium |
celery stalks
cut up |
*
|
| ½ | cup |
butter
|
|
| 1 | pound |
shrimp
|
|
| 2 ¾ | cups |
water
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 | package |
cornbread stuffing mix
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
sausage
|
|
| 1 | large |
sweet red bell peppers
chopped |
*
|
| 1 | each |
parsley leaves
chopped |
*
|
| 2 | medium |
celery stalks
cut up |
*
|
| 118 | ml |
butter
|
|
| 453.6 | g |
shrimp
|
|
| 651 | ml |
water
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 1 | package |
cornbread stuffing mix
|
* |
Directions
In a large pot or Dutch oven (at least 6-quart), cook the sausage over medium heat until lightly-browned, breaking it up into small pieces.
Sauté the vegetables in the sausage drippings in the pot with the cooked sausage.
The vegetables will brown lightly while the sausage gets browner than it was.
Add the butter to the pot and stir the pieces around until they are melted.
Add the shrimp and cook for 3 or 4 minutes, stirring constantly.
The shrimp should turn pink all over and be done, but just barely done.
Break one in half and make sure it is opaque in the center.
Turn the heat off, but leave the pot on the burner.
Add the 2 ¾ cup water, the dried garlic and the cayenne pepper flakes; stir well.
Add both bags of stuffing mix to the liquid mixture.
Blend all ingredients together well.
Lightly spoon the stuffing mixture into a greased 9x14 inch pan.
Bake at 350℉ (180℃). for 15 minutes.
