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


  1. Preheat oven to 350°F.
  2. Place sausage in pan and cook in oven until lightly browned. Drain and set aside.
  3. Place 1/2 cup butter in frying pan, add onions and celery. Sauté until onions and celery are soft.
  4. Add in sage, garlic, pepper, and Old Bay Seasoning.
  5. In a mixing bowl, combine sautéed onions, garlic and remaining 1 cup of butter into Mrs. Cubbison's Seasoned Corn Bread Stuffing mix.
  6. Combine chicken stock and eggs and pour mixture over stuffing mix.
  7. 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