Southwestern Stuffing with Gulf Seafood

Yield: 10 to 12 servings

Ingredients

• 1  pound  chorizo, chopped
• 1  tablespoon  butter
• 1  cup  chopped onion
• 1/2  cup  chopped celery
• 1/2  cup  chopped carrot
• 3  to 4 serrano chile peppers, seeded and finely chopped
• 3  garlic cloves, minced
• 1/4  cup  bourbon*
• Skillet Cornbread, crumbled
• 1/2  cup  chopped pecans, toasted
• 1  cup  chicken broth
• 1  cup  whipping cream
• 2  tablespoons  chopped fresh cilantro
• 1  teaspoon  chopped fresh sage
• 1  teaspoon  fresh thyme leaves
• 1/2  teaspoon  pepper
• 1/4  teaspoon  salt
• 1/2  pound  frozen peeled crawfish tails, thawed
• 1/2  pound  fresh lump crabmeat
• 1  (12-ounce) container fresh oysters, drained

Preparation

Brown sausage in a nonstick skillet over medium heat; drain well on paper towels. Set sausage aside.

Melt butter in a large skillet over medium heat; add onion and next 4 ingredients, and saute until tender. Add bourbon. Bring to a boil; reduce heat, and simmer 5 minutes.

Combine chorizo, vegetable mixture, cornbread, and remaining ingredients; toss gently.

Spoon mixture into a lightly greased

13- x 9-inch baking dish. Bake at 350° for 30 minutes.

*1/4 cup chicken broth may be substituted.