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Stuffing & Dressing

Granny's Shrimp & Andouille Sausage Dressing

3 lbs shrimp
2 lbs andouille sausage (if unavailable, use ham)
2 cups onions, chopped
2 cups celery, chopped
1 1/2 cups bell pepper, chopped
1 bunch green onions, chopped
4 - 6 cloves garlic, minced
1/2 cup parsley, chopped
6 tablespoons butter
2 cups chicken stock or broth
4 - 6 cups bread crumbs
Saute the vegetables in the butter until the onions are transparent. In a separate pan, saute the shrimp until they've barely turned pink. Then dice the andoiuille or ham and brown; pour off fat.
Mix the meat, shrimp and vegetables; add the stock, then add 4 cups of bread crumbs. Mix, and add more bread crumbs (and butter, if necessary) until the stuffing is the proper consistency.
Bake at 350°F until done, about 20-30 minutes

Being attacked by him is like being savaged by a dead sheep. 
- Dennis Healy