Crab Gumbo Dressing

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My fil introduced me to this recipe a few years ago. It is a favorite at family gatherings and the fall/winter holidays. The cornbread needs to be made the night before, crumbled and set out to air-dry overnight.

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Steps

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Melt the butter in a large skillet over medium-high heat.

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Add the sausage and saut / stir for 5 minutes or until lightly browned.

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Transfer sausage to a paper-towel lined plate and keep drippings in skillet.

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Add the onion , scallion , celery , red pepper , and garlic to the skillet.

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Saut / stir over medium heat for 10 minutes or until the onion is softened.

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Add in the worcestershire sauce and cajun seasoning.

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Stir to combine.

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Transfer the cooked vegetables to a large mixing bowl.

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Add in the cornbread , cooked andouille , crabmeat , and parsley.

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Stir to combine.

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Gradually stir in eggs and approximately 1 cup of broth until the stuffing is evenly moist but not soggy.

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Season with salt and pepper to taste.

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Transfer stuffing mixture to a lightly buttered casserole dish.

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Drizzle with 1 / 2 cup broth , cover with foil and bake in a 350f oven for about 30 minutes.

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Ingredients

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unsalted butter, andouille sausage, onion, scallions, celery & leaves, red bell pepper, garlic cloves, worcestershire sauce, cajun seasoning, cornbread, crabmeat, fresh parsley, eggs, turkey broth, salt, pepper