Creole Stuffing - cooking recipe

Ingredients

1 lb shrimp, shelled
1/2 cup celery, finely chopped
1 medium onion, chopped
1/4 cup butter or 1/4 cup margarine
1/2 teaspoon salt
1/4 teaspoon ground red pepper
6 cups French bread cubes, dry
3/4 cup pecans, chopped
1 egg, slightly beaten
1/2 cup chicken broth or 1/2 cup water

Preparation

Thaw shrimp if frozen. Halve large shrimp.
In a saucepan, cook the celery and onion in butter or margarin until tender. Add shrimp and cook and stir just until shrimp turn pink. Remove from heat.
Stir in the salt and ground red pepper. Place the dry bread cubes in a large mixing bowl. Add the shrimp mixture; add the pecans. Stir in the egg. Drizzle enough broth or wate to moisten, tossing lightly.
Place in casserole dish. Bake uncovered in a 325 oven for 25 - 30 minutes or until heated through.