Shrimp & Andouille Sausage Dressing
Ingredients:
1 lb of Philly Seafood Shrimp
4 Cups of White Cornbread
4 Cups of Herb Stuffing
3 Cans of Swanson Chicken Broth
1 Can of Cream of Chicken
1 Can of Cream of Mushroom
12 oz of Andouille Sausage
3 Eggs Beaten
1/2 tsp of Sage
1/2 tsp of Poultry Seasoning
1 tbsp of Black Pepper
1 tsp of dried thyme
1 stick of butter
2 cups of H-E-B Creole Blend Mix
Preparation:
1. Preheat oven to 375 degrees Fahrenheit.
2. Add Cornbread and Stuffing Mix to a bowl and crumble.
3. Add chicken broth, cream of chicken, cream of mushroom and eggs. Stir.
4. In a skillet brown the andouille sausage. Add to bowl.
5. In the same skillet, sauté creole and mix in the butter until it's translucent. Add to bowl.
6. In the same skillet, sear shrimp adding some old bay seasoning and chopped parsley. Add to bowl.
7. Add seasonings to taste. Stir.
8. Bake on 375 degrees Fahrenheit for 1 hour 10 minutes or until golden brown on top.