Cajun Stuffing


Serves 8-10 people as a side dish

  • ¼ lb butter
  • 1/3 cup garlic, minced
  • 1 cup green onions, diced
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 cup green peppers, diced
  • 1 ¼ cup smoked andouille sausage, diced
  • 4 cups Chayote squash, peeled, diced and boiled 15 mins
  • 1 lb crawfish tails, thawed and drained well, coarsely chopped
  • 1 cup parsley, chopped fine
  • 1 Tablespoon Old Bay Seasoning
  • ½ teaspoon cayenne pepper
  • 1 Tablespoon Salt and pepper, add more to taste
  • 2 Tablespoons Tabasco
  • 2 Tablespoons Worcestershire
  • 2 ½ cups white wine
  • 1 ½ lbs cornbread stuffing mix, weighed out (do not use seasoning packet)
  • 1 quart Chicken broth, use half before deciding if you need the rest

  • Directions

    Sautee garlic, green onions, onions, celery, green peppers and sausage in butter until all vegetables are translucent. Add squash, crawfish, Bay Seasoning, cayenne, parsley, salt and pepper. Heat thoroughly. Add wine, Tabasco, Worcestershire and bring to boil for 5 mins. Add stuffing mix and adjust consistency with warm chicken broth. Place in buttered baking dish and heat in oven @ 350 F about 20 mins until the top and sides are crispy and golden brown. This recipe may be done ahead of time and kept in the refrigerator for 2 days before cooking and it also freezes well for up to one month.