Andouille Sausage, Shrimp and Stuffing

Just because you eat gluten free doesn’t mean you can’t enjoy comfort food. Aldi supermarkets has a great selection of Gluten Free products and one of them is the stuffing I bought for Thanksgiving for my relatives who eat gluten free but they were sick at Thanksgiving. I was tired of staring at it on my shelf so I made this dish the other night. Not bad at all!

Andouille Sausage, Shrimp and Stuffing:

2 6oz bags gluten free stuffing (mine is from Aldi)

1/2 stick butter

2 1/2 cups water

8 andouille chicken sausages, cut into 1/2 inch chunks (I get it from Trader Joe’s or Costco)

1 cup raw shrimp, deveined

1 cup frozen spinach

1 cup frozen corn

2 cups cheddar cheese, shredded

1 tsp salt
Steps:
In a large pot, boil the water and butter together.

Once boiled, add in stuffing and cover for 10 minutes.

While the stuffing is absorbing the water, fry up the sausage pieces in a frying pan until browned.

In the same pan as the sausage, fry up the shrimp adding a little water if starting to burn until the shrimp are opaque.

Add in the frozen spinach and stir until it’s heated through.

Add the sausage and shrimp mixture to the stuffing and stir in the frozen corn.

Add in the salt and stir.

Place on the stove top over a low flame and stir in the shredded cheese.

Keep stirring so the bottom does not burn and the cheese is melted.

Serve immediately.

Serves 6-8

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