Cajun Shrimp & Andouille Stuffing

Servings: 24

Prep Time: 45 min

Cook Time: 30 min


1 box (12 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing

1 pound; Andouille sausage, cooked and drained, cut into 1/2 inch rounds

1 1/2 cups; butter

1 cup; onions, chopped, medium dice

1 cup; celery, chopped, small dice (about 3-4 stalks)

1 teaspoon; dried sage

1 teaspoon; granulated garlic

1/2 teaspoon; ground black pepper

2 teaspoons; Old Bay Seasoning

2 cans (14-ounce); chicken stock

3 eggs, beaten

1 pound; raw medium shrimp, cleaned and deveined

1 cup; Fresh Gourmet Dried & Sweet Cranberries


  • Preheat oven to 350°F.
  • Place sausage in pan and cook in oven until lightly browned. Drain and set aside.
  • Place 1/2 cup butter in frying pan, add onions and celery. Sauté until onions and celery are soft.
  • Add in sage, garlic, pepper, and Old Bay Seasoning.
  • In a mixing bowl, combine sautéed onions, garlic and remaining 1 cup of butter into Mrs. Cubbison's Seasoned Corn Bread Stuffing mix.
  • Combine chicken stock and eggs and pour mixture over stuffing mix.
  • Add shrimp, sausage and cranberries to mixture. Place mixture in baking pan and bake for 30 minutes in preheated 350°F oven.


Any variation of Andouille sausage can be used and more chicken stock can be used for added moisture.

This recipe comes courtesy of:
Youth Opportunities Unlimited - 2nd Place Winner - Mrs. Cubbison's Recipe Contest 2011
Careers through Culinary Arts Program's 1st Annual High School Thanksgiving Stuffing Cook-Off