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CAJUN SHRIMP & ANDOUILLE
STUFFING/DRESSING
 
1 lb. of 50 / 60 ct. cooked shrimp w/o tails or crawfish in butter (Spanish or domestic)
1 lb. of Andouille sausage
1 bell pepper
1 small onion
2 stalks celery
1 1/2-tbs. Cajun spices (Tony Chacheries recommended)
1 tsp. minced garlic
3 tbsp. butter
4 cups water or chicken broth
2 pkgs. of Martha White sweet yellow corn bread mix

Chop vegetables and Andouille sausage into a small dice.

Melt butter in large skillet and add vegetables. Cook on medium heat until soft and add Andouille, garlic, and Cajun spices. Mix well.

Pour in 4 cups of water or broth, and then add both packs of corn bread mix. Reduce heat and stir until mixture thickens.

Pour mixture into a large baking dish and cook for 30 minutes. Let cool completely.

Stuffing can be used to stuff boneless chicken breasts, pork chops, whole chickens, etc.

You may also use as a side dish. Just cook a little longer until stuffing is more firm. This makes a lot so for smaller amounts, cut recipe in half.

Submitted by: Ray Hallmon
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