** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Cathe's Cajun Stuffing
Date Added:December 07, 2009
Ingredients:
1 Pound Sausage
1 Bell Pepper chopped into 1/4& quot
1 Unit Green Onion cut into 1/4& quot
1 Unit Parsley fresh
2 Stalks Of Celery cut lengthwise into 3 sticks quot
1/2 Cup Butter small lump
1 Pound Shrimp peeled and de-veined
2 3/4 Cups Water Heated To 105F
1 Teaspoon Garlic
1/4 Teaspoon Cayenne Pepper or more to taste (we use about 1 T)
1. 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.
2. Saute the vegetables in the sausage drippings in the pot with the cooked sausage.
3. The vegetables will brown lightly while the sausage gets browner than it was.
4. Add the butter to the pot and stir the pieces around until they are melted.
5. Add the shrimp and cook for 3 or 4 minutes, stirring constantly.
6. The shrimp should turn pink all over and be done, but just barely done.
7. Break one in half and make sure it is opaque in the center.
8. Turn the heat off, but leave the pot on the burner.
9. Add the 2 3/4 C water, the dried garlic and the cayenne pepper flakes; stir well.
10. Add both bags of stuffing mix to the liquid mixture.
11. Blend all ingredients together well. Lightly spoon the stuffing mixture into a greased 9" x 14" pan.
12. Bake at 350 degrees F for 15 minutes. Serve at once (with Burgundy mushroom gravy, if desired).
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Shellfish, Butter, Gluten, Bell Pepper, Spring Onion, Garlic, Shrimp, Hot Pepper, Celery, Beef, Onion allergies.
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