Corn Bread Stuffing with Shrimp and Andouille

Name: Corn Bread Stuffing with Shrimp and Andouille
Ingredients: Buttermilk Corn Bread, broken into 1-inch pieces; 1 pound andouille sausage, quartered lengthwise and sliced crosswise 1/2 inch thick; 3 tablespoons unsalted butter; 2 medium onions, coarsely chopped; One 2-pound bunch of celery, coarsely chopped; 8 scallions, white and tender green parts only, coarsely chopped; 1 pound large shrimp—shelled, deveined and halved crosswise; 1 tablespoon minced garlic; 1 tablespoon chopped sage; 1 tablespoon chopped thyme; 3 cups chicken stock or canned low-sodium broth; 1/2 cup coarsely chopped flat-leaf parsley; Salt and freshly ground pepper; Tabasco sauce