Shrimp and Sausage Dressing is a Southern type of dressing or stuffing (in the north) that pairs well with most entrees.
Shrimp and Sausage Dressing
By Sue Lau | Palatable Pastime
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Shrimp and Sausage Dressing is my recipe of the day. With Thanksgiving this week, it is a perfect side dish to accompany any sort of poultry, ham or seafood you may be serving.
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Shrimp and Sausage Dressing
The ingredients are simple enough. Instead of the usual mirepoix this will use bell pepper in place of carrot as part of the Cajun Trinity. That is the combination of bell peppers, celery and onion. The trinity is used in almost every Cajun recipe.
Other additions include shrimp and the spicy Andouille sausage. Andouille is a type of smoked sausage. You can use regular smoked sausage if you like it less spicy. If you like spicier, I find a splash of hot sauce really pairs well with the other flavors.
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Shrimp and Sausage Dressing
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Shrimp and Sausage Dressing
Equipment
- 1 Oblong baking dish or casserole
Ingredients
- 1/2 cup melted butter
- 1 cup chopped onion
- 1 cup finely diced celery
- 1/2 cup diced red bell pepper
- 1 tablespoon chopped garlic
- 8 ounces Andouille or smoked sausage diced
- 1 teaspoon dried thyme 1 tablespoon fresh thyme
- 2 tablespoons fresh Italian parsley chopped
- 2 teaspoons Cajun spice
- 1 teaspoon dried rosemary 1 tbsp fresh minced
- 1 teaspoon salt less if your Cajun spice is salty
- 1 teaspoon black pepper
- 8 ounces raw shrimp peeled, deveined and chopped
- 2 cups chicken broth
- 12 ounce bag cornbread stuffing mix
Instructions
- Preheat oven to 350F.
- Saute the onion, celery bell pepper, garlic and diced sausage in butter until sausage browns and onions soften.
- Stir in the thyme, parsley, Cajun spice, rosemary, salt and black pepper.
- Place mixture into a large mixing bowl.
- Add the chopped raw shrimp, chicken broth and stuffing mix.
- Toss until blended.
- Spray an oblong baking dish with nonstick spray or butter it.
- Place uncooked stuffing in the baking dish.
- Bake in the preheated oven, uncovered, for 45 minutes.
- As a side, I like mine with Louisiana hot sauce, but some may prefer theirs with the appropriate entree gravy, or just plain.
Notes
Nutrition
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