Seafood Dressing - cooking recipe

Ingredients

2 (8 x 10-inch) pans corn bread
1 1/2 lb. shrimp, cleaned
1 lb. Bob Evans sausage
5 medium onions or more
7 stalks celery, diced
2 bell peppers
4 oz. mushrooms (dried Shiitake), rinsed and sliced
1 tsp. cayenne pepper
1 tsp. black pepper
1 tsp. white pepper
1 tsp. sage
1 tsp. salt
4 or 5 cloves garlic, crushed
about 3 sticks margarine

Preparation

Cut sausage in normal slices, then quarter and fry.
Remove sausage from pan.
Saute 1/2 onions, peppers and celery in at least 2 sticks margarine.
When vegetables begin to change color, add the other half of diced vegetables, at least 1 more stick margarine, mushrooms and the spices and garlic.
Mix in pieces of sausage.