Cornbread Waffles with Cajun Sausage, Vegetables and Shrimp

I love to experiment with savory versions of waffles.  Here's another recipe from Southern Living 2007 Annual Recipes.  Next time I'll add some garlic and a little hot sauce.

1 (8 1/2 oz.) package corn muffin mix (I used Jiffy)
1/2 (8 oz.) block Monterey Jack cheese with peppers, shredded
1 large egg
3/4 cup milk
2 T. olive oil

Stir together first five ingredients in a medium bowl.  Cook batter in a preheated, lightly greased waffle iron according to manufacturer's directions until golden brown.  Remove waffles to a wire rack on a jelly-roll pan, and keep warm.

Place each waffle on a plate; top with 1/2 cup Cajun Sausage, Vegetables and Shrimp.

Cajun Sausage, Vegetables and Shrimp
1 T. butter
1 cup diced Canadian Bacon
1 cup diced Cajun sausage
1 red bell pepper, chopped
1 green bell pepper, chopped
2 celery ribs, sliced
1 (14 1/2 oz.) can diced tomatoes
1 cup frozen peeled raw shrimp, thawed
1 t. Creole seasoning

Melt butter in a large nonstick skillet over medium high heat; cook Canadian bacon and sausage in skillet 5 - 7 minutes or until lightly browned.  Remove bacon and sausage from skillet, reserving drippings in skillet.

Saute bell peppers and celery in pan drippings over medium high heat 8 - 10 minutes or until tender.  Stir in diced tomatoes, and cook, stirring occasionally, 2 - 3 minutes or until thoroughly heated.

Add bacon, sausage, shrimp and Creole seasoning to skillet; cook, stirring occasionally, 5 minutes or just until shrimp turn pink.  Serve warm over waffles.