To save time prepare the cornbread recipe up to 2 days in advance or prepare and freeze the cornbread until ready to use in the recipe, I have only made this stuffing using this cornbread recipe, so I cannot say how it would be using another cornbread recipe. I use andouille sausage for this but any dry smoked sausage will do for this recipe.Prep time does not include making the cornbread. Adjust all seasonings to taste, if your shrimp is small you can leave the shrimp whole, for larger shrimp you can cut chop it. Add in the cayenne if you like some heat. -- posted by KITTENCAL

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