Seafood Cornbread Dressing
2003-12-11- Course: Main Dishes
- Yield : 10
- Servings : 10
- Prep Time : 30m
- Cook Time : 45m
- Ready In : 1:15 h
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This is a delicious entree or side dish that’s perfect for the Lenten season.
Ingredients
- 2 boxes Jiffy Corn Bread (or use your own, if you like)
- 1 cup butter (margarine)
- 1/2 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped bell pepper
- 1/4 cup chopped green onions
- 1 (10 oz) can cream of shrimp soup
- 1 (14 oz) can chicken broth
- 1 lb shrimp, peeled and deveined
- 1 lb crawfish tails or crabmeat (you could use all three types of seafood if you wish)
- Garlic powder, salt, black pepper and red pepper to taste
Directions
Step 1
Make some cornbread from scratch, or prepare the packaged cornbread according to directions and bake. When the cornbread's done, crumble it into a large, greased baking pan.
Step 2
Preheat oven to 350 degrees.
Step 3
Melt margarine in a skillet, add chopped vegetables and sauté until wilted. Add soup, broth, shrimp and crawfish or crabmeat. Mix well and heat but do not boil. Add seasonings a little at a time, tasting and adjusting until you get the taste you like.
Step 4
In the baking pan, on top of the cornbread, pour your seafood mixture a little at a time and mix; keep doing this until it's all mixed together. You may have to add a little more moisture (broth) to the mix if it isn't moist enough. Don't add a lot at a time, you don't want it to be runny, just thoroughly moistened.
Step 5
Bake at 350 degrees for 30-45 minutes until golden brown.
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