Southwestern Stuffing with Gulf Seafood

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

Preparation

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.