Shelly's Recipe

CHESAPEAKE BAY SAUSAGE AND CRAB STUFFING

Category: Dressing and Stuffing

1 (16 oz) pkg dry corn bread mix
2 tbsp butter
1 tbsp garlic, minced
1/2 cup celery, diced small
1 yellow onion, diced small
1 red bell pepper, diced small
1 lbs Andouille or chorizo sausage, cut into small cubes
1 lbs jumbo lump crabmeat, drained and picked of shells
2 eggs, beaten
1 cup clam juice
1 cup chicken broth
1 1/2 tbsp Chesepeake Bay-style seasoning

Prepare corn bread mix according to the packaging. Cool and crumble into a large metal bowl.

Preheat the oven to 350. Grease a 13x9 inch glass casserole dish.

In a large skillet melt butter over medium high heat. Saute garlic, celery, onion, and pepper until tender. Add sausage and crabmeat and continue to cook for 5 minutes, stirring gently so as to not break up the crabmeat. Pour ingredients into crumbled cornbread and add the eggs, clam juice, chicken broth, and seasoning. Mix well and pour into greased casserole dish. Bake for 30 minutes and serve. Serves 10-12