1 recipe cornbread, made the day before (can use Jiffy)
butter to grease the baking pan
1 lb Andouille Sausage
1 – 1.5 lbs shrimp, peeled, deveined and cut into 1/2″ pieces
1 medium yellow onion, diced (about 1 cup)
3 ribs celery, including leaves, chopped
1 red bell pepper, seeded & diced
2 garlic clove, minced
1 bunch green onions, chopped
1/2 tsp dried thyme
1 tsp salt
1/2 tsp fresh ground pepper
a pinch of cayenne
2 large eggs, beaten
1 – 1.5 cups shrimp stock* – (you can use chicken or turkey stock)
*You can make your own shrimp stock by simmering shrimp peelings (and heads) in seasoned water for 20-30 minutes.
Preheat the oven to 350F and butter a 13 x 9 baking dish.
Heat a large skillet over medium low heat. While it heats, crumble the sausage as evenly as possible into the pan. (can remove casing if desired). Should be bite size pieces.
Brown the sausage. Then transfer to a paper towel. Leave the drippings in the pan.
Add the chopped celery and onions. Cook for about two minutes, just until the onions begin to soften. Add the bell pepper and garlic.
Return the sausage to the pan and add the green onions, salt, ground black pepper, cayenne, and shrimp. Stir to mix after each addition and add the shrimp last. Cook until the shrimp has just barely turned pink. The shrimp will finish cooking off the heat. (to prevent overcooking)
Remove from heat and set aside.
Grab a large bowl and the cornbread. Tear the cornbread into chunks, it’s going to crumble easily, but the egg will bind it back together. Add the sausage mixture and the beaten egg to cornbread. Add 1/2 the shrimp stock. Mix gently.
Feel the mixture, it should be moist, not soggy. If it is still dry, continue adding the stock a little at a time until there are no dry areas.
Spread the mixture into the buttered dish, cover with foil, and bake for 20 – 30 minutes at 350F. Remove the foil the last few minutes to brown the top.
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