Crab Gumbo Dressing - cooking recipe

Ingredients

8 tablespoons unsalted butter
1 lb andouille sausage, cut into 1/2 inch cubes
1 large onion, chopped
6 scallions, chopped
3 stalks celery & leaves, chopped
1 medium red bell pepper, chopped
2 -3 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 tablespoon cajun seasoning (I use Tony Chachere's)
10 cups coarsely crumbled cornbread, air-dried overnight
1 lb crabmeat, picked over
1/2 cup chopped fresh parsley
2 eggs, beaten
1 - 1 1/2 cup turkey broth (as needed) or 1 -1 1/2 cup chicken broth (as needed)
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste

Preparation

Melt the butter in a large skillet over medium-high heat.
Add the sausage and saute/stir for 5 minutes or until lightly browned.
Transfer sausage to a paper-towel lined plate and keep drippings in skillet.
Add the onion, scallion, celery, red pepper, and garlic to the skillet.
Saute/stir over medium heat for 10 minutes or until the onion is softened.
Add in the Worcestershire sauce and Cajun seasoning; stir to combine.
Transfer the cooked vegetables to a large mixing bowl.
Add in the cornbread, cooked andouille, crabmeat, and parsley; stir to combine.
Gradually stir in eggs and approximately 1 cup of broth until the stuffing is evenly moist but not soggy.
Season with salt and pepper to taste.
Transfer stuffing mixture to a lightly buttered casserole dish; drizzle with 1/2 cup broth, cover with foil and bake in a 350\u00b0F oven for about 30 minutes (for a crustier top, uncover after 15 minutes and continue baking).