Cathe's cajun stuffing

1 batch

Ingredients

Quantity Ingredient
1 pounds Jimmy Dean sage sausage
1 large Bell pepper, chopped into 1/4\" to 1/2\" pieces
Green onions (large bunch), cut into 1/4\" thick pieces
Parsley (1/3 bunch), fresh, chopped finely
2 mediums Celery stalks, cut lengthwise into 3 sticks, then cut into pieces 1/4\" thick
½ cup Butter
1 pounds Shrimp, peeled and de-veined, but not cooked
2¾ cup Water
1 teaspoon Garlic flakes (dried)
¼ teaspoon Cayenne pepper flakes (crushed), or more to taste (we use about 1 T)
1 pack Pepperidge Farm Cornbread stuffing mix (cellophane bag, brown-labelled)
1 pack Pepperidge Farm Herb Stuffing Mix (cellophane bag, blue-labelled)

Directions

In a large pot or Dutch oven (at least 6-quart),cook the sausage over medium heat until lightly-browned, breaking it up into small pieces.

Saute the vegetables in the sausage drippings in the pot with the cooked sausage. The vegetables will brown lightly while the sausage gets browner than it was. Add the butter to the pot and stir the pieces around until they are melted.

Add the shrimp and cook for 3 or 4 minutes, stirring constantly. The shrimp should turn pink all over and be done, but just barely done.

Break one in half and make sure it is opaque in the center. Turn the heat off, but leave the pot on the burner. Add the 2¾ C water, the dried garlic and the cayenne pepper flakes; stir well.

Add both bags of stuffing mix to the liquid mixture. Blend all ingredients together well. Lightly spoon the stuffing mixture into a greased 9" x 14" pan. Bake at 350 degrees F. for 15 minutes. Serve at once (with Burgundy mushroom gravy, if desired).

Cathe's notes:

* Created in Louisiana 1978 - 1986

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