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Ingredientes
- 1 lb Jimmy Dean sage sausage
- 1 lrg Bell pepper, minced into 1/4" to 1/2" pcs Green onions (large bunch), cut into 1/4" thick pcs Parsley (1/3 bunch), fresh, minced finely
- 2 med Celery stalks, cut lengthwise into 3 sticks, then cut into pcs 1/4" thick
- 1/2 c. Butter
- 1 lb Shrimp, peeled and de-veined, but not cooked
- 2 3/4 c. Water
- 1 tsp Garlic flakes (dry)
- 1/4 tsp Cayenne pepper flakes (crushed), or possibly more to taste (we use about 1 Tablespoons)
- 1 pkt Pepperidge Farm Cornbread stuffing mix (cellophane bag, brown-labelled)
- 1 pkt Pepperidge Farm Herb Stuffing Mix (cellophane bag, blue-labelled)
Direcciones
- In a large pot or possibly Dutch oven (at least 6-qt),cook the sausage over medium heat till lightly-browned, breaking it up into small pcs. Saute/fry the vegetables in the sausage drippings in the pot with the cooked sausage.
- The vegetables will brown lightly while the sausage gets browner than it was. Add in the butter to the pot and stir the pcs around till they are melted.
- Add in the shrimp and cook for 3 or possibly 4 min, stirring constantly. The shrimp should turn pink all over and be done, but just barely done. Break one in half and make sure it is opaque in the center. Turn the heat off, but leave the pot on the burner. Add in the 2 3/4 C water, the dry garlic and the cayenne pepper flakes; stir well.
- Add in both bags of stuffing mix to the liquid mix. Blend all ingredients together well. Lightly spoon the stuffing mix into a greased 9" x 14" pan. Bake at 350 degrees F. for 15 min. Serve at once (with Burgundy mushroom gravy, if you like).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1648g | |
| Calories 1800 | |
| Calories from Fat 1086 | 60% |
| Total Fat 122.75g | 153% |
| Saturated Fat 64.66g | 259% |
| Trans Fat 0.0g | |
| Cholesterol 1021mg | 340% |
| Sodium 2612mg | 109% |
| Potassium 1584mg | 45% |
| Total Carbs 64.6g | 17% |
| Dietary Fiber 9.1g | 30% |
| Sugars 14.52g | 10% |
| Protein 107.42g | 172% |
