Creole Stuffing

Name: Creole Stuffing
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

10 ingredients

4 steps

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

Directions

1

Thaw shrimp if frozen. Halve large shrimp.
2

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.
3

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.
4

Place in casserole dish. Bake uncovered in a 325 oven for 25 - 30 minutes or until heated through.