3 lbs shrimp, peeled, deveined and cut into 1/2"
pieces
2 lbs andouille sausage (if unavailable, use ham)
2 cups onions, chopped
2 cups celery, chopped
1 1/2 cups bell pepper, chopped
1 bunch green onions, chopped
4 - 6 cloves garlic, minced
1/2 cup parsley, chopped
6 tablespoons butter
2 cups chicken stock or broth
4 - 6 cups bread crumbs
Saute the vegetables in the butter until the onions
are transparent. In a
separate pan, saute the shrimp until they've barely
turned pink. Set aside in a
bowl, then dice the andouille or ham and brown; pour
off fat.
Mix the meat, shrimp and vegetables; add 4 cups of
bread crumbs and
moisten with the stock. Mix, and add more bread crumbs
(and butter, if
necessary) until the stuffing is the proper
consistency.
Bake at 350 degrees F until done, about 20-30
minutes.
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