Shrimp Andouille Dressing

Ingredients

• 3 lb shrimp
• 2 lb andouille, diced
• 2 C onions, chopped
• 2 C celery, chopped
• 1½ C bell pepper, chopped
• 1 bunch green onions, chopped
• 6 cloves garlic, minced
• ½ C parsley, chopped
• 6 tbs butter
• 2 C chicken stock
• 4-6 C bread crumbs

Directions

1. Saute the vegetables in the butter until the onions are transparent.
2. In a separate pan, saute the shrimp until they've barely turned pink. Remove the shrimp, add the andouille (or ham, if andouille sausage is not available) and brown. Pour off fat and retain.
3. Mix the meat, shrimp and vegetables. Add the stock, then add 4 cups of bread crumbs.
4. Mix and add more bread crumbs (and butter or rendering from andouille, if necessary) until the stuffing is the proper consistency.
5. Lightly sprinkle the top with butter or margarine to avoid burning and bake at 350° until done, about 20-30 minutes.