Ingredients
7-8 cups of crumbled cornbread
1 lb of shrimp
1 lb Andouille sausage
2 sweet bell peppers
1 sweet onion
1 tablespoon minced garlic
1/2 cup butter + 1 tablespoon
4 cups chicken broth
2 eggs beaten
1 1/2 tsp of old bay seasoning
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 tsp black pepper
Directions
Start out with a large skillet of cornbread. You can watch the video to see how I make my cornbread but everyone does it differently. So, make the cornbread how you like it.
Preheat oven to 350 degrees.
Tear cornbread into pieces and place it on a baking sheet. Bake in preheated oven for 30 minutes. (The reason for doing this is to get the cornbread dryer. It will soak up the other ingredients and flavors better the drier it is.)While that is baking I’m going to chop the sweet bell peppers and onion.
Then melt 1 tablespoon of butter in a skillet.
Add in the onions and peppers and garlic. Sautee that until the onions are soft.
Then slice up your andouille sausage.
Mix it all together.
Then add in the shrimp.
Mix it all together.
I turn off the heat at this point because I do not want my shrimp to cook too much since it will cook in the oven.
Pour the veggies into a mixing bowl.
Then in the same skillet melt 1/2 cup of butter.
After 30 minutes remove cornbread crumbles from oven. Turn oven up to 375 degrees.
Let cornbread cool and then pour into mixing bowl with veggies.
Mix everything together.
Then pour in the melted butter, chicken broth and eggs.
Add old bay seasoning, garlic powder, onion powder & black pepper.
Then pour into a 9×13 dish and place in oven for 40 – 45 minutes.
Remove from the oven and let sit a few minutes and then enjoy!
This is my favorite dressing. It is so good. It definitely gets Bobbi Jo’s drool-worthy stamp of approval.
