Southwestern Stuffing with Gulf Seafood

Coastal Living
10 to 12 servings


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1 pound chorizo, chopped
1 tablespoon butter
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
3 to 4 serrano chile peppers, seeded and finely chopped
3 garlic cloves, minced
1/4 cup bourbon*
1/2 cup chopped pecans, toasted
1 cup chicken broth
1 cup whipping cream
2 tablespoons chopped fresh cilantro
1 teaspoon chopped fresh sage
1 teaspoon fresh thyme leaves
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 pound frozen peeled crawfish tails, thawed
1/2 pound fresh lump crabmeat
1 (12-ounce) container fresh oysters, drained


Brown sausage in a nonstick skillet over medium heat; drain well on paper towels. Set sausage aside.

Melt butter in a large skillet over medium heat; add onion and next 4 ingredients, and saute until tender. Add bourbon. Bring to a boil; reduce heat, and simmer 5 minutes.

Combine chorizo, vegetable mixture, cornbread, and remaining ingredients; toss gently.

Spoon mixture into a lightly greased

13- x 9-inch baking dish. Bake at 350° for 30 minutes.

*1/4 cup chicken broth may be substituted.

Created date

October 2002