Recipe information
Yield
makes 12-15 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Crumble the corn bread into a large bowl and set aside to dry. Cook the andouille in a large skillet over medium heat, just until the fat is rendered. Use a slotted spoon to transfer it to the corn bread bowl. Melt the butter in the same skillet and add the onions, celery, peppers, and half the scallions. Cook until the vegetables are wilted, then add the shrimp, garlic, and herbs. Cook, stirring, for 5 minutes, then add to the corn bread.
Step 3
In a separate saucepan, bring the stock to a boil, then pour half of it over the corn bread mixture. Stir thoroughly with a rubber spatula and check the consistency. Add more stock, as needed, to moisten the mixture (though it should not be soggy). Season to taste with salt, pepper, and hot sauce, then stir in the remaining scallions and parsley. Transfer the mixture to a large baking dish, cover with foil, and bake for 15 minutes. Remove the foil and bake another 15 minutes, until the stuffing is heated through and the top is crusty and golden brown.
