Who can tell the misery that unbelief has brought on the world? Unbelief made Eve eat the forbidden fruit – she doubted the truth of God's word: “You will surely die.” Unbelief made the old world reject Noah's warning, and so perish in their sin. Unbelief kept Israel in the wilderness – it was the barricade that kept them from entering the Promised Land. Unbelief made the Jews crucify the Lord of glory – they did not believe the voice of Moses and the prophets, even though they were read to them every day. And unbelief is the reigning sin of man’s heart down to this very hour – unbelief in God’s promises – unbelief in God's wrath and discipline – unbelief in our own sinfulness – unbelief in our own danger – unbelief in everything that runs counter to the pride and worldliness of our evil hearts.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
	Cajun	Entrees, Holiday, Cathe	1	Batch

INGREDIENTS

1	lb	Jimmy Dean sage sausage
1	lg	Bell pepper, chopped into 1/4" to 1/2" pieces
		Green onions (large bunch), cut into 1/4" thick pieces
		Parsley (1/3 bunch), fresh, chopped finely
2	md	Celery stalks, cut lengthwise into 3 sticks, then cut into pieces 1/4" thick
1/2	c	Butter
1	lb	Shrimp, peeled and de-veined, but not cooked
2 3/4	c	Water
1	ts	Garlic flakes (dried)
1/4	ts	Cayenne pepper flakes (crushed), or more to taste (we use about 1 T)
1	pk	Pepperidge Farm Cornbread stuffing mix (cellophane bag, brown-labelled)
1	pk	Pepperidge Farm Herb Stuffing Mix (cellophane bag, blue-labelled)

INSTRUCTIONS

In a large pot or Dutch oven (at least 6-quart),cook the sausage over
medium heat until lightly-browned, breaking it up into small pieces. Saute
the vegetables in the sausage drippings in the pot with the cooked sausage.
The vegetables will brown lightly while the sausage gets browner than it
was. Add the butter to the pot and stir the pieces around until they are
melted.
Add the shrimp and cook for 3 or 4 minutes, stirring constantly. The shrimp
should turn pink all over and be done, but just barely done. Break one in
half and make sure it is opaque in the center. Turn the heat off, but leave
the pot on the burner. Add the 2 3/4 C water, the dried garlic and the
cayenne pepper flakes; stir well.
Add both bags of stuffing mix to the liquid mixture. Blend all ingredients
together well.  Lightly spoon the stuffing mixture into a greased 9" x 14"
pan. Bake at 350 degrees F. for 15 minutes. Serve at once (with Burgundy
mushroom gravy, if desired).
Cathe's notes:
*  Created in Louisiana 1978 - 1986
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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