Crab Gumbo Dressing

Total Time: 1 hr 45 mins Preparation Time: 1 hr 15 mins Cook Time: 30 mins

Ingredients

• 8 tablespoons unsalted butter
• 1 lb andouille sausage, cut into 1/2 inch cubes
• 1 large onion, chopped
• 6 scallions, chopped
• 3 stalks celery & leaves, chopped
• 1 medium red bell pepper, chopped
• 2 -3 garlic cloves, minced
• 1 tablespoon worcestershire sauce
• 1 tablespoon cajun seasoning (i use tony chachere's)
• 10 cups coarsely crumbled cornbread, air-dried overnight
• 1 lb crabmeat, picked over
• 1/2 cup chopped fresh parsley
• 2 eggs, beaten
• 1 -1 1/2 cup turkey broth (as needed) or 1 -1 1/2 cup chicken broth (as needed)
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon pepper, to taste

Recipe

• 1 melt the butter in a large skillet over medium-high heat.
• 2 add the sausage and sauté/stir for 5 minutes or until lightly browned.
• 3 transfer sausage to a paper-towel lined plate and keep drippings in skillet.
• 4 add the onion, scallion, celery, red pepper, and garlic to the skillet.
• 5 sauté/stir over medium heat for 10 minutes or until the onion is softened.
• 6 add in the worcestershire sauce and cajun seasoning; stir to combine.
• 7 transfer the cooked vegetables to a large mixing bowl.
• 8 add in the cornbread, cooked andouille, crabmeat, and parsley; stir to combine.
• 9 gradually stir in eggs and approximately 1 cup of broth until the stuffing is evenly moist but not soggy.
• 10 season with salt and pepper to taste.
• 11 transfer stuffing mixture to a lightly buttered casserole dish; drizzle with 1/2 cup broth, cover with foil and bake in a 350°f oven for about 30 minutes (for a crustier top, uncover after 15 minutes and continue baking).