Southwestern Stuffing With Gulf Seafood

• 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*
• 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

1. Brown sausage in a nonstick skillet over medium heat; drain well on paper towels. Set sausage aside.
2. 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.
3. Combine chorizo, vegetable mixture, cornbread, and remaining ingredients; toss gently.
4. Spoon mixture into a lightly greased
5. 13- x 9-inch baking dish. Bake at 350u0b0 for 30 minutes.
6. *1/4 cup chicken broth may be substituted.

chorizo, butter, onion, celery, carrot, serrano chile peppers, garlic, bourbon, pecans, chicken broth, whipping cream, fresh cilantro, fresh sage, thyme, pepper, salt, crawfish tails, lump crabmeat, fresh oysters

Taken from www.myrecipes.com/recipe/southwestern-stuffing-with-gulf-seafood (may not work)