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INGREDIENTS
4 oz. butter
2 cups chopped onions
1 lb. cubed Andouille
1 lb. small shrimp
1 lb. cooked crawfish tails
2 Tbsp. chopped garlic
1 and 1/2 cups chicken broth
2 and 1/2 lb. leftover cornbread dressing (crumbled)
PROCEDURE
- On a medium fire, saute onions until transparent in the butter.
- Add Andouille, shrimp, and crawfish tails.
- Add garlic and cook until shrimp are done.
- Add cornbread dressing and saute briefly.
- Add chicken broth a little at a time until your desired consistency.
- Correct seasoning with salt and pepper if desired, and serve.
