Check out this Shrimp and Andouille sausage we put together for our office Christmas party!! This is a go to favorite around here!! You gotta try it out! — Ingredients: • 2(8 ounce) package Jiffy cornbread mix (Pre-cooked & broken into 1-in pieces) • 1lb andouille sausage(quartered lengthwise & sliced crosswise 1/2 in thick) • 3 tablespoons unsalted butter • 2 medium onions, coarsely chopped • 1lbs celery, coarsely chopped • 8 scallions (white & tender green parts only, coarsely chopped) • 1lb large shrimp (shelled, deveined & halved crosswise) • 1 tablespoon-fresh garlic, minced • 1 tablespoon sage, chopped • 1 tablespoon thyme, chopped • 1 1⁄2 tablespoons Wassi's Turkey Rub • 3 cups chicken stock or 3 cups canned low sodium chicken broth • 1/2cup flat leaf parsley, coarsely chopped — Directions: 1. Prepare cornbread per package instructions. When cooled cut into pieces and place in a large mixing bowl. 2. Preheat Oven to 350°F 3. In a large, deep skillet, cook the andouille over med heat until lightly browned & the fat rendered (about 10 min). Remove and add to mixing bowl with cornbread peices. 4. Melt the butter in the skillet. Stir in the onions, celery & half of the scallions. Cook over low heat until soft (about 10 min). Add the shrimp, garlic, sage & thyme. Cook (while stirring) until the shrimp are just cooked through (about 3 min). Add the mixture to the large mixing bowl that has the cornbread and sausage. 5. In the same skillet, bring the stock to a boil. Pour the stock over the cornbread, sausage and shrimp mixture. stir well. Add the parsley & remaining scallions. Season the stuffing Wassi's Turkey Rub 6. Spread the stuffing in the prepared baking dish & bake for 1 hr (or until crisp & browned on top). #k#keepexperimentinga#andouillesausages#shrimpd#dressingh#homecookingf#foodief#foodloverlanesbbq