Tuesday, November 6, 2012

Kick Ass Cajun Cornbread Stuffing

Print Friendly and PDFOMG this is a good recipe!  Best dressing EVER....  Try this one out for the holidays.

For the Stuffing:
2 cups of Andouille sausage diced
20 medium size raw shrimp peeled and deveined (Craw-fish tails if you can find um) 
2 cans of smoked oysters, drained
1 cup green pepper, small diced
1 cup red pepper, small diced
1 cup yellow pepper, small diced
2 cups of apples, peeled, small diced
1 cup onion, small diced
2 garlic cloves, minced
½ cup fresh Jalapeno pepper, minced
1 teaspoon Chile powder
1 teaspoon Smoked Paprika powder
1 teaspoon Sweet Paprika powder
½ teaspoon Cayenne pepper
1 teaspoon File powder
1 cup Chicken stock
3 tablespoon butter
2 quarts corn bread, ripped in large chunks
Salt & pepper to taste

Heat a large cast iron skillet over high heat. When hot, add 2 ounces of cooking oil and sauté the bacon and Andouille until golden brown and crispy. Then add the apples, green peppers, yellow peppers, red peppers, garlic, onions, shrimp and smoked oysters.

Sauté for 1 minute, then add the spices, jalapenos, chicken stock, butter, and corn bread. Mix well and place in the oven and bake for 20 minutes and serve as a side dish.  ENJOY!!!!!!

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