005 - Baby Pumpkins Stuffed with Andouille Sausage


005 - Baby Pumpkins Stuffed with Andouille Sausage

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Baby Pumpkins Stuffed with Andouille Sausage, Heirloom Grains and Canaveral Shrimp

4 each Jack Be Little Pumpkins
6 oz Fresh Canaveral Shrimp, peeled and deveined
3/4 cup Anson Mills Farro, cooked
3/4 cup Carolina Gold Rice, cooked
1/4 lb Andouille Sausage, casings removed, diced small
1/2 cup Onion, diced small
1/4 cup White Wine, dry
1 sprig Thyme, washed, de-stemmed and minced
1/2 cup Dried Cranberries

Cut the top quarter off of the pumpkins. Scoop seeds and the loose insides out. Clean underside of pumpkin lid. Lightly season insides and lids, and place in 350F oven for 20 minutes.

When cool enough to handle, scoop about half of the meat out, being careful not to break through the outside. Chop up scraped pumpkin and reserve for filling.

Saute sausage in oil until slightly crispy.

Add garlic and cook 3 minutes until lightly golden.

Add onion and continue cooking until translucent. Deglaze with wine, stirring bottom of pan, and cook until dry.

Add farro, rice, cranberries, thyme, reserved pumpkin and stock and stir everything together well. Cook for 7-8 minutes.

Season with salt and pepper to taste.

Cut shrimp into a small sized dice. Fold into sausage mixture. Gently fill pumpkins with mixture until slightly overflowing.

Return stuffed pumpkins to oven for 15-20 minutes, or until shrimp are cooked through.