Chef Nino with Rouses shares this Cajun twist on a classic holiday side!
- 2 (8-ounce) packages dry corn bread mix
- 2 cups dry bread crumbs
- 1 pound Rouses Wild Caught Louisiana Shrimp
- ½ pound andouille sausage
- ½ cup butter
- 2 cups chopped yellow onion
- 4 cloves garlic, finely chopped
- ⅓ cup chopped green bell pepper
- 3 cups chopped celery
- ⅔ cup chopped fresh parsley
- 2 tablespoons poultry seasoning
- 1 teaspoon dried sage
- 1 teaspoon kosher or sea salt
- 8 cups chicken broth
- 2 large eggs, beaten
1. Prepare the corn bread according to package instructions. Once corn bread has cooled, crumble it into a large bowl. Stir in the bread crumbs.
2. Preheat oven to 350ºF.
3. In a large pot, sauté shrimp and sausage in butter with the onion, garlic, bell pepper and celery until tender.
4. Stir parsley, poultry seasoning, sage and salt into the mixture. Pour broth, eggs and the corn bread-bread crumb mixture into the pot; mix until the ingredients stick together easily. Transfer to a 9" x 13" pan.
5. Cover with foil and bake in the preheated oven for 30 minutes, or until lightly browned on top.
- 7361 Theodore Dawes Rd.
- Theodore, AL 36582
- (251) 653-7391
- 1545 Gulf Shores Parkway
- Gulf Shores, AL 36542
- (251) 948-4715
- 112 Saraland Loop
- Saraland, AL 36571
- (251) 675-8124
- 4350 Old Shell Rd.
- Mobile, AL 36608
- (251) 380-0020
- 6729 Spanish Fort Rd.
- Spanish Fort, AL 36527
- (251) 621-0552
- 7765 Airport Boulevard #609
- Mobile, AL 36608
- 25405 Perdido Beach Boulevard
- Orange Beach, AL 36561
ABOUT THE CHEF: Chef Neil “Nino” Thibodaux
Chef Nino was born in Franklin, Louisiana. A stint in the Air Force after high school as a F-15 jet mechanic included a month at a remote base near Cagliari in Sardinia. After earning a Bachelor of Arts from Trinity College in Jacksonville, Florida, and an Honorary Doctorate from Victory Baptist College in North Augusta, South Carolina, Nino returned to Italy, where he lived for 13 years. When Nino moved back to the United States, he settled in Houma, Louisiana, and started teaching private cooking classes. Inspired by his time in Italy, he then launched the Friends of Italy Culinary Institute. Nino has taught monthly cooking classes and done cooking demonstrations and events for Rouses Markets for over 10 years. He has a low salt, mild, Cajun seasoning blend called Adrenaline Seasoning, which is available at all Rouses Markets in Louisiana, Mississippi and Lower Alabama.
You can find more of Nino’s recipes, Rouse Family Recipes, and a collection of Southern, Cajun and Creole recipes at www.rouses.com. Pick up your free copy of the Rouses Magazine at any Rouses Market on the Gulf Coast.