Crab Gumbo Dressing

• 8 tablespoons unsalted butter
• 1 lb andouille sausage, cut into 1/2 inch cubes
• 1 large onion, chopped
• 6 scallions, chopped
• 3 stalks celery & leaves, chopped
• 1 medium red bell pepper, chopped
• 2 -3 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon cajun seasoning (I use Tony Chachere's)
• 10 cups coarsely crumbled cornbread, air-dried overnight
• 1 lb crabmeat, picked over
• 1/2 cup chopped fresh parsley
• 2 eggs, beaten
• 1 - 1 1/2 cup turkey broth (as needed) or 1 -1 1/2 cup chicken broth (as needed)
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon pepper, to taste

1. Melt the butter in a large skillet over medium-high heat.
2. Add the sausage and saute/stir for 5 minutes or until lightly browned.
3. Transfer sausage to a paper-towel lined plate and keep drippings in skillet.
4. Add the onion, scallion, celery, red pepper, and garlic to the skillet.
5. Saute/stir over medium heat for 10 minutes or until the onion is softened.
6. Add in the Worcestershire sauce and Cajun seasoning; stir to combine.
7. Transfer the cooked vegetables to a large mixing bowl.
8. Add in the cornbread, cooked andouille, crabmeat, and parsley; stir to combine.
9. Gradually stir in eggs and approximately 1 cup of broth until the stuffing is evenly moist but not soggy.
10. Season with salt and pepper to taste.
11. Transfer stuffing mixture to a lightly buttered casserole dish; drizzle with 1/2 cup broth, cover with foil and bake in a 350u0b0F oven for about 30 minutes (for a crustier top, uncover after 15 minutes and continue baking).

unsalted butter, andouille sausage, onion, scallions, stalks celery, red bell pepper, garlic, worcestershire sauce, cajun seasoning, overnight, crabmeat, parsley, eggs, turkey broth, salt, pepper

Taken from www.food.com/recipe/crab-gumbo-dressing-101226 (may not work)