Cathe's cajun stuffing

Yield: 1 Batch

Ingredients:

1 lb Jimmy Dean sage sausage
1 lg Bell pepper

Instructions:

chopped -into 1/4" to 1/2" pieces Green onions (large bunch) -cut into 1/4" thick pieces Parsley (1/3 bunch) fresh -chopped finely 2 md Celery stalks cut -lengthwise into 3 sticks -then cut into pieces -1/4" thick 1/2 c Butter 1 lb Shrimp peeled and -de-veined but not cooked 2 3/4 c Water 1 ts Garlic flakes (dried) 1/4 ts Cayenne pepper flakes -(crushed) or more to -taste (we use about 1 T) 1 pk Pepperidge Farm Cornbread -stuffing mix (cellophane -bag brown-labelled) 1 pk Pepperidge Farm Herb -Stuffing Mix (cellophane -bag blue-labelled) In a large pot or Dutch oven (at least 6-quart) cook the sausage over medium heat until lightly-browned breaking it up into small pieces. Saute the vegetables in the sausage drippings in the pot with the cooked sausage. The vegetables will brown lightly while the sausage gets browner than it was. Add the butter to the pot and stir the pieces around until they are melted. Add the shrimp and cook for 3 or 4 minutes stirring constantly. The shrimp should turn pink all over and be done but just barely done. Break one in half and make sure it is opaque in the center. Turn the heat off but leave the pot on the burner. Add the 2 3/4 C water the dried garlic and the cayenne pepper flakes; stir well. Add both bags of stuffing mix to the liquid mixture. Blend all ingredients together well. Lightly spoon the stuffing mixture into a greased 9" x 14" pan. Bake at 350 degrees F. for 15 minutes. Serve at once (with Burgundy mushroom gravy if desired). Cathe's notes: * Created in Louisiana 1978 - 1986