Roasted Celery Boats with Cajun Stuffing

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What You Need

2 cups Cajun-style chicken sausage or Andouille sausage, finely diced

1 cup onion, finely diced

½ cup carrots, peeled and finely diced

½ cup celery, finely diced

Approximately 2 cups diced day-old crusty baguette

⅓ - ½ cup chicken stock*

1 egg, beaten

20 stalks Dandy® Fresh Cut Celery

Make It

Preheat oven to 400 degrees. Prepare a baking pan by lining with foil. Set aside.

Heat about a tablespoon of olive oil in a large skillet over medium-high heat. Add sausage and cook for about 2-3 minutes or until it begins to brown.

Add onion, carrot, and celery and stir to combine. Cook for about 5-7 minutes until the vegetables begin to soften. Sprinkle Cajun seasoning over the mixture and stir to combine.

Add bread and toss to combine. Drizzle in chicken stock slowly, scraping up the brown bits on the bottom of the pan. Remove from heat and let cool slightly. Add beaten egg and stir to incorporate into the mixture.

Trim the celery: In order for the celery to lay flat, you will want to trim it lengthwise by running a paring knife along the bottom of each piece, slicing a thin strip to create a flattened base so that it doesn’t roll on its side when it’s filled and placed on the baking sheet.

Fill celery stalks: The best tool for this job is your clean hands! Spoon stuffing directly onto each celery boat and pack it down slightly from end to end. Place on lined baking pan and repeat with each piece of celery.

Cover the pan with another sheet of foil. Bake for about 15 minutes to soften the celery, then remove foil from the top and bake for another 10-12 minutes to cook and brown the stuffing.

Remove from oven and cool for about 15 minutes before serving.

Notes: *You will want the bread to be moistened but not completely soaked, so add the chicken stock slowly and adjust if needed.

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