Preheat oven to 400°. Crumble cornbread into bowl of a food processor. Pulse 6 to 8 times or until coarse crumbs form (about 5 cups coarse crumbs).
Spread crumbs on a 15- x 10-inch baking sheet. Bake at 400° for 15 minutes or until lightly toasted.
Sauté shallot and garlic in hot oil in a Dutch oven over medium heat 3 minutes or until tender. Stir in crumbs, broth, and next 4 ingredients; cook, stirring often, 10 minutes or until mixture thickens.
This is a VERY unique stew, but has a delicious flavor. Try it if you are in the mood for something different. I made this for a ladies luncheon and it was received with rave reviews. I paired it with the Southern Cobb Salad. Great combination for a truly Southern lunch.
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