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Southwestern Stuffing with Gulf Seafood

Yield 10 to 12 servings

Ingredients

  • 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*
  • Skillet Cornbread, crumbled
  • 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

How to Make It

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

  2. 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.

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

  4. Spoon mixture into a lightly greased

  5. 13- x 9-inch baking dish. Bake at 350° for 30 minutes.

  6. *1/4 cup chicken broth may be substituted.