Voodoo Stuffing Recipe

Voodoo Stuffing Recipe
The Half Shell Restaurant in Memphis has incredible seafood; many with Cajun seasonings, along with several Cajun side dishes. They are especially popular among locals for their Cajun steak, salmon, catfish, chicken, and shrimp served atop a generous helping of their famous Voodoo Shrimp Stuffing. Since many of us can’t spend all of our time in Memphis, my cloned version of Voodoo Stuffing can be easily made at home with the help of commercial stuffing mix (one of the convenience items that is actually edible), and a few add-ins.
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Of course, the real thing at the restaurant is best, but this scrumptious side dish is close to the original and will become a popular dish at home to serve with grilled or broiled meat, chicken, fish, and seafood, especially sprinkled with blackened seasoning or my favorite N’awlins seasoning (recipe below) that can be kept on the cupboard shelf and used in dozens of dishes.

8 Servings


4 ounces andouille sausage, chopped
4 ounces small salad shrimp

3 cups water
1 tablespoon Salt Free N'awlins Seasoning (recipe below)
1/2 cup butter

1 6 oz. package cornbread stuffing mix
1 6 oz. package chicken stuffing mix
  1. Place the chopped andouille sausage in a skillet; brown over medium heat.
  2. Stir in the shrimp, turn off the heat, and set aside.
  3. Bring the water to a boil; add the seasoning and butter; boil until the butter is melted.
  4. Stir in the sausage and shrimp along with the contents of the stuffing packets.
  5. Stir well, cover the pan, and let sit until the water is absorbed.

Amount Per Serving
Calories 315 Calories from Fat 148
Percent Total Calories From: Fat 47% Protein 13% Carb. 40%

Nutrient Amount per Serving
Total Fat 16 g
Saturated Fat 9 g
Cholesterol 68 mg
Sodium 859 mg
Total Carbohydrate 32 g
Dietary Fiber 0 g
Sugars 2 g
Protein 10 g

Vitamin A 9% Vitamin C 1% Calcium 0% Iron 21%

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Salt Free N’awlins Seasoning


(for a salted version, add a cup of salt)

1 1/2 tablespoons onion powder
2 tablespoons freshly ground black pepper
1 tablespoon paprika
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon crushed bay leaves
1/2 teaspoon ground white pepper
1 1/2 tablespoons dried thyme
1/4 teaspoon dried marjoram
1 tablespoon cayenne pepper, (or less depending on how hot you want it)
1 teaspoon MSG, or Accent (optional)
1 pinch dry mustard

Measure all ingredients into a jar with a tight-fitting lid. Shake well to mix. This will keep up to a year if kept in a cool, dark place.




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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.