Granny's
Shrimp Dressing
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2 cups smoked ham, diced
4 pounds shrimp, peeled
4 tablespoons butter (1/8 pound)
2 cups celery, chopped
2 cups onion, chopped
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried sweet basil
1 tbs dried rubbed sage
2 bay leaves
1 tablespoon Kat's Cajun Seasoning SC42
3-1/2 cups chicken stock Granny's Chicken StockSC95
1 to 1-1/2 loaves stale French bread, cubed
1/2 Italian parsley, chopped finely
1 cup green onions, chopped
1/2 to 3/4 cup Italian-seasoned bread crumbs, or fresh bread crumbs
Salt and freshly ground black pepper, to taste
Melt butter in a large pot over medium-low heat. Sauté the onions, celery
and garlic until the onions are translucent, about 5 minutes. Add the thyme,
basil, sage, ham and shrimp, and continue to cook until the shrimp just turn
pink, 2-3 minutes. Add the chicken stock and the bay leaves and simmer on low
heat for 5 minutes.
Remove from heat, and add the cubed stale French bread. Mix in well until
all the liquid is absorbed. Start with one loaf; you may need to add anywhere
from 1 to 1-1/2 loaves' worth of cubed bread. Add the bread crumbs and mix well.
Adjust seasoning. Place is a 9 x 12 inch casserole dish and bake at 350° for 30
minutes or until firm.
A large brain, like large government, may not be able to do
simple things in a simple way.
- Donald O. Hebb