New Orleans Artichoke and Shrimp Stuffing
                                                                        Serves 8 - 12

 

 2 tablespoons olive oil
 1½ cups chopped onions
 3/4 cup green bell pepper, chopped
 1/3 cup finely chopped celery
 2 tablespoons parsley flakes
 1½ tablespoons sweet basil, grounded
 2 tablespoons minced garlic
 2 teaspoons Cajun seasoning mix
 1 cup artichoke hearts, drained and chopped
 1 cup gumbo shrimp [very small]
 2 cups chicken or shrimp stock
 1½ cups Italian bread crumbs

 

Heat oil until hot, add onion, bell pepper, celery, parsley, basil, garlic and seasoning mix, blend well. Sauté until onions are limp, but not clear. Add artichoke and stir until blended. Sauté hard sizzle, add shrimp and stir well. Sauté until shrimp are pink. Add stock and stir well. Bring to a slow boil, immediately reduce heat to simmer, stir, cover and simmer for 6 minutes. Uncover, stir well, remove from heat and gently add bread crumbs, stirring constantly until well blended. Set aside to cool. You can either stuff bird and bake as directed. Or place stuffing in 9-inch x 13-inch casserole dish and bake, covered for 20 minutes at 350 degrees. Serve hot with chicken or turkey or duck.