AUNT VICKI'S SHRIMP DRESSING

AUNT VICKI'S SHRIMP DRESSING image

Yield 10 people

Number Of Ingredients 15

1 package Aunt Jemima Self-Rising Cornmeal
1.5-2 lbs raw shrimp (don't use the small salad shrimp)
1 package turkey gizzards (well cooked)
Onions
Green pepper
Celery
3 cans chicken broth
Rubbed sage
Poultry seasoning
Lawry's Seasoning Salt
Pepper
Paprika
Onion powder
Garlic powder (opt.)
2-3 hardboiled eggs

Steps:

Start to boil gizzards with salt and pepper, replenish water as necessary (gizzards can take several hours) Prepare cornbread as directed on package (add 2 tbsp. flour too) Dice onions, green peppers and celery. Sautee and put aside Steam shrimp (if possible) boil if no steamer. DO NOT OVERCOOK SHRIMP. Cut into about 3 pieces each and put aside In a large bowl, break the cornbread into manageable sized pieces, slice gizzards and add onions, green peppers and celery Grate the 2-3 eggs in, add the dry seasoning (sage, etc. above. Watch amount of salt as broth is salty) Add chicken broth and shrimp Bake at 400 degrees for about 1 hour (but don't let dressing get dry) Note: all ingredients should be cooked before adding to cornbread. You can actually add shrimp after dressing is cooked as they are easy to overcook.