Chef Jon Gibson
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“Shrimps-giving” Dressing Recipe

 

Cuisine – Southern/Acadian

Servings – 4

Prep Time – 20 minutes

Cook Time – 45 minute

Total Time – 1 hour 5 minutes

 

Ingredients:

8 cups French bread (preferably stale) – cubed or torn into 1/2-1”

1lb Andouille sausage – cut into quarter moons

4T Unsalted Butter

1C Yellow Onion – small dice

1/2C Celery – small dice

1/2C Green Bell Pepper – small dice

2T Fresh Thyme leaves -minced

1T Fresh Sage – minced

2T Old Bay Seasoning

1T Kosher Salt

1T Ground Black Pepper

1lb Florida Pink Hoppers or any Wild American Shrimp – peeled, deveined, tail off

1 – 2C Chicken Stock – start with 1 and add more if too dry

1 Large Egg – lightly beaten

 

Production:

Cut or tear bread into 1/2” to 1” pieces/cubes.

Preheat Oven to 375 degrees

In a large cast iron skillet over medium high heat, add 2T butter and melt, then add Andouille sausage and brown. Remove sausage from pan and place on a plate lined with a paper towel.

Add the remaining 2T of butter to cast iron pan, then add onion, celery, and peppers and cook about 7-8 minutes or until vegetables are tender.

Add Old Bay, Thyme, Sage, Salt and pepper and stir to incorporate.

Add shrimp to skillet and cook for about 1-2 minutes.

Place sausage back into the skillet and add chicken stock, and then turn off the heat.

In a large mixing bowl toss bread with lightly beaten egg to coat.

Add shrimp/sausage mix to the bread cubes and lightly toss, trying not to break up the bread too much.

Taste and add more salt and pepper if needed.

Pour dressing back in to the cast iron skillet, using a rubber spatula to scrape down bowl and press dressing into skillet. Place some shrimp on top if you would like.

Bake at 375 degrees for 30-45 minutes or until golden brown.

Remove and let cool slightly, then serve.

 
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