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Shrimp
Andouille Dressing
| 3 pounds shrimp
2 pounds Andouille sausage, (if unavailable, use ham) 2 cups onions, chopped 2 cups celery, chopped 1½ cups bell pepper, chopped 1 bunch green onions, chopped 4 to 6 cloves garlic, minced ½ cups parsley, chopped 6 tablespoons butter 2 cups chicken stock or broth 4 to 6 cups bread crumbs Sauté the vegetables in the butter
until the onions are transparent. In a separate pan, sauté the shrimp
until they've barely turned pink. Then dice the Andouille or ham and brown;
pour off fat. Mix the meat, shrimp and vegetables; add the stock, then
add 4 cups of bread crumbs. Mix, and add more bread crumbs (and butter,
if necessary) until the stuffing is the proper consistency. Bake at 350°
F until done, about 20 to 30 minutes.
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