Shrimp and Cornbread Stuffing

Ingredients

• 0.5 pound andouille sausage chopped
• 3 tablespoons butter 
• 2 cups corn kernels fresh whole frozen thawed or kernel corn,
• 10 servings cornbread yellow
• 3 large eggs lightly beaten
• 3 tablespoons cilantro leaves fresh chopped
• 2  garlic cloves minced
• 2  green onions thinly sliced
• 1.5 teaspoons ground cumin 
• 1 small jalapeno seeded chopped
• 1.5 cups milk 
• 1 small onion chopped
• 1 teaspoon pepper freshly ground
• 1 teaspoon salt 
• 1 pound shrimp fresh unpeeled

Equipment

• frying pan
• oven
• baking pan

Directions

1. Cut cornbread into 1-inch cubes. Arrange in a single layer in a 15- x 10-inch jellyroll pan.
2. Bake at 350 for 10 to 15 minutes or until lightly browned. Set aside.
3. Peel shrimp; devein, if desired. Set aside.
4. Melt butter in a large skillet over medium heat; add onion and garlic, and saut until tender.
5. Add shrimp, sausage, green onions, corn, and jalapeo pepper. Cook, stirring constantly, until shrimp begin to turn pink.
6. Remove from heat. (Shrimp will still be raw.) Stir in cumin and next 5 ingredients. Fold in cornbread. Spoon into a lightly greased 13- x 9-inch baking dish.
7. Bake at 350 for 30 minutes.