Ingredients

makes 12-15 servings

　　6–8 cups diced corn bread (about one 8-inch square pan)

　　1 pound andouille sausage, cut in quarters lengthwise, then in 1/2-inch slices

　　4 tablespoons (1/2 stick) butter

　　2 medium onions, chopped (about 2 cups)

　　4 stalks celery, chopped (about 1 1/2 cups)

　　2 cups chopped red and green bell peppers

　　2 bunches scallions (green and white), chopped (about 2 cups)

　　1 pound small or medium shrimp, peeled, deveined, and coarsely chopped

　　3 garlic cloves, minced

　　1 tablespoon each chopped fresh thyme and sage, or 1 teaspoon each dried

　　6 cups Chicken Stock (p. 206) or Shrimp Stock (p. 229)

　　Salt and pepper

　　Hot sauce

　　1/2 cup chopped fresh Italian parsley

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

Crumble the corn bread into a large bowl and set aside to dry. Cook the andouille in a large skillet over medium heat, just until the fat is rendered. Use a slotted spoon to transfer it to the corn bread bowl. Melt the butter in the same skillet and add the onions, celery, peppers, and half the scallions. Cook until the vegetables are wilted, then add the shrimp, garlic, and herbs. Cook, stirring, for 5 minutes, then add to the corn bread.

　　

Step 3

In a separate saucepan, bring the stock to a boil, then pour half of it over the corn bread mixture. Stir thoroughly with a rubber spatula and check the consistency. Add more stock, as needed, to moisten the mixture (though it should not be soggy). Season to taste with salt, pepper, and hot sauce, then stir in the remaining scallions and parsley. Transfer the mixture to a large baking dish, cover with foil, and bake for 15 minutes. Remove the foil and bake another 15 minutes, until the stuffing is heated through and the top is crusty and golden brown.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.