Corn Bread Stuffing with Shrimp and Andouille

INGREDIENTS:

• Butter Milk Corn Bread, broken into 1-inch pieces
• 1 pound andouille sausage, quartered lengthwise and sliced crosswise 1/2 inch thick
• 3 tablespoons unsalted butter
• 2 medium onions, coarsely chopped
• One 2-pound bunch of celery, coarsely chopped
• 8 scallions, white and tender green parts only, coarsely chopped
• 1 pound large shrimp—shelled, deveined and halved crosswise
• 1 tablespoon minced garlic
• 1 tablespoon chopped sage
• 1 tablespoon chopped thyme
• 3 cups chicken stock or canned low-sodium broth
• 1/2 cup coarsely chopped flat-leaf parsley
• Salt and freshly ground pepper
• Tabasco sauce

INSTRUCTIONS:

1. Preheat the oven to 350°. Generously butter a 10-by-15-inch glass or ceramic baking dish.
2. Put the corn bread in a bowl. In a large, deep skillet, cook the andouille over moderate heat until lightly browned and the fat is rendered about 10 minutes. Add to the cornbread.
3. Melt the butter in the skillet. Stir in the onions, celery, and half of the scallions and cook over low heat until softened about 10 minutes. Add the shrimp, garlic, sage, and thyme and cook, stirring, until the shrimp are just cooked through, about 3 minutes. Add the shrimp to the corn bread.
4. In the same skillet, bring the stock to a boil. Pour the stock over the corn bread and stir well. Add the parsley and the remaining scallions and season the stuffing with salt, pepper, and Tabasco. Spread the stuffing in the prepared baking dish and bake for 1 hour, or until crisp and browned on top.

MAKE AHEAD

The stuffing can be refrigerated for 1 day before baking. Bring to room temperature before baking.

Buttermilk Corn Bread

INGREDIENTS:

• 1 stick (4 ounces) unsalted butter, melted, plus 2 tablespoons cold unsalted butter
• 1 1/2 cups all-purpose flour
• 1 1/2 cups yellow cornmeal
• 1/4 cup sugar
• 1 tablespoon plus 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs, lightly beaten
• 1 1/2 cups buttermilk

INSTRUCTIONS:

1. 1. Preheat the oven to 400°. Put the 2 tablespoons of butter in an 8-inch-square baking dish and put the dish in the oven to heat.
2. 
   
3. 2. Meanwhile, in a medium bowl, mix the flour with the cornmeal, sugar, baking powder and salt. In a small bowl, mix the eggs and buttermilk; add to the dry ingredients along with the melted butter and stir just until combined.
4. 
   
5. 3. Remove the hot baking dish from the oven and tilt to spread the butter evenly. Carefully scrape the batter into the baking dish and bake for about 25 minutes, or until a toothpick inserted in the center of the cornbread comes out clean. Let cool in the baking dish for 10 minutes, then turn the cornbread out onto a wire rack to cool completely.

MAKE AHEAD

The corn bread can be wrapped in plastic and refrigerated for 2 days or frozen for up to 1 week.