Southwestern Stuffing with Gulf Seafood |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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 |
Directions:
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. - x 9-inch baking dish. Bake at 350° for 30 minutes.
6. *1/4 cup chicken broth may be substituted.
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