Cornbread Stuffing "Cajun Style"

What's It Wednesday #144

This is a staple for our Thanksgiving table and I wanted to share it with you. Having grown up on the Mississippi-Louisiana line I grew up with the best of both worlds. Good old Southern fare like hot biscuits and fried chicken with a side of collard greens and pecan pie for dessert.

But Thanksgiving was spent in New Orleans at my Aunt Jessie Mae's house. She and Uncle Bill sure knew how to "throw down" in the kitchen. There was always a big pot of gumbo and a roasting pan of delicious cornbread stuffing.

The addition of the sauted shrimp and cayenne pepper gave it just the right kick!

I learned to make this from my mom who NEVER measured anything, I don't either, but I've given it my best.

Cornbread Stuffing with Shrimp
1 large onion	chopped fine
1 large bell pepper
4 stalks of celery
1 bunch green onions
2 boxes of Jiffy cornbread mix (follow directions for baking)	You can make it from scratch if you like, but this gives a great flavor. Tip: Add a little oil to pan and heat in the oven until hot. Adding the cornbread mix to the hot grease gives it a nice crispy crust.
2 large boxes of Swanson’s chicken stock
Sage	Seasonings: to taste
Salt
Black Pepper
Cayenne Pepper
1 pound shrimp
6 eggs
¼ stick butter
1 bag Pepperidge Farm Herb Stuffing	The herbs give an amazing flavor

Crumble the cooled cornbread into a large roasting pan with the stuffing mix. Add the chicken stock and 6 eggs. Set aside in a large skillet add some oil and sauté the vegetables until tender. Add to the cornbread mixture and season to taste. Finally heat about 1/4 stick of butter and sauté the shrimp just until pink. Add to the mixture. Bake in a preheated oven at 400 degrees for 45 minutes or to desired consistency.

As you celebrate this holiday season with friends and family, try to make every moment count, as these are the memories we will one day cherish.

Happy Thanksgiving!

Hugs,

Patti

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