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°F until done, about 20-30 minutes.


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Chuck Taggart   (e-mail chuck)