Recipe Spotlight: Alaska Crab & Andouille Chicken Sausage Stuffing

Maybe your idea of a traditional Thanksgiving dinner doesn’t include seafood, but maybe it should! This delicious stuffing features crab and is a good option for any holiday spread as it is fun and different for friends and family to dig in and enjoy. I recommend serving this right alongside your turkey dinner.


Alaska Crab & Andouille Chicken Sausage Stuffing

Serves 10 to 12

All you need:

  • 1 (16 oz) package Hy-Vee bakery fresh corn bread
  • 1 tbsp olive oil
  • 3 strips bacon, cut in small dice
  • 3 cloves garlic, minced
  • 1/2 cup small-dice celery
  • 1/4 cup small-dice carrot
  • 1 onion, cut in small dice
  • 1 red bell pepper, cut in small dice
  • 1 (12 oz) package andouille chicken sausage, cut in small dice
  • 1 lb Alaska snow crab meat, thawed
  • 2 eggs, beaten
  • 1 cup clam juice
  • 1 cup chicken stock
  • 1 1/2 tbsp Old Bay seasoning
  • Salt and black pepper, to taste

All you do:

  1. Crumble corn bread into a large metal bowl; set aside.
  2. Preheat the oven to 350 degrees. Grease a 13-by-9-inch glass dish.
  3. In a large sauté pan, over medium-high heat, add olive oil and bacon. Cook bacon until fat is rendered. Add garlic, celery, carrot, onion and red pepper; sauté until tender. Add sausage and continue to cook for 5 minutes.
  4. Pour sautéed ingredients into the crumbled corn bread and add crab meat.
  5. In a bowl, whisk together eggs, clam juice, chicken broth, Old Bay seasoning, salt and black pepper.
  6. Pour the egg mixture over the corn bread mixture and mix gently to combine. Pour into greased dish and bake for 30 minutes.

Author: Andrew Kintigh

Chef Andrew Kintigh started his culinary career at the age of 14, working at a catering company in northwest Iowa. Andrew pursued his passion for cooking at the Art Institutes International Minnesota. He earned an Associate’s degree in culinary arts and a Bachelor’s degree in culinary management. With over a decade of experience, Andrew has worked at a few of Minneapolis’ favorite restaurants, such as Dakota Jazz Club & Restaurant, Bobino Café & Wine Bar, and Tryg’s Restaurant, before he joined the North Ankeny Blvd Hy-Vee team. Andrew participates in numerous Des Moines area events, including Iowa’s Premiere Beer, Wine & Food Expo, Hy-Vee Whole Health Experience, Swine Festival, Morsel Combat, Blue Ribbon Bacon Festival, and the Iowa State Fair. Recently, Andrew was named the Ethnic Meals champion at the Food Marketing Institute’s Supermarket Chef Showdown in Chicago. You can often catch Andrew on air doing a radio segment or chatting with local TV anchors about his latest recipes. Andrew specializes in teaching how to cook with fresh new ingredients and bringing his creative recipes to the family table.