Old Tyme Cajun Cornbread Casserole
I love cornbread dressing, but this recipe adds a whole lot more yummy
ingredients! Crawfish tails, crab meat and shrimp!
- 2 packages Pioneer Yellow Cornbread Mix
- 1/2 cup unsalted
- 1/2 cup green onions, tops and bottoms, chopped
- 1/2 cup celery,
- 1/2 cup bell pepper, chopped
- 1/2 pound boiled and chopped hot
- 1 pound Louisiana wild-caught shrimp, peeled and de-veined (16–20
- 1 pound Louisiana crawfish tails, chopped
- 1 pound Louisiana Blue
Crab claw meat
- 1/2 cup whole milk
- 1 11-ounce can cream-style corn
- 1/2 cup rich chicken or seafood broth (if needed)
- 2 whole eggs, beaten
cup mild cheddar cheese, shredded
- 1/4 cup Italian flat-leaf parsley, minced
- Frank Davis Sprinkling Spice or other Cajun seasoning
- First thing you do is bake the cornbread as directed per the package
instructions. Don’t shut your oven off. Next, allow the cornbread to cool, and
then crumble it with your hands into a large mixing bowl.
- Melt the butter in a
large sauté pan (I’m thinking maybe a 14-incher), then add the onions, celery,
and bell pepper, and simmer the mixture down until the onions clear.
- When all
that’s done, drop in the hot sausage and add in the shrimp, the crawfish tails,
and the crab claw meat. Toss completely, and cook the mixture for about 5
minutes, stirring often. Then add the milk and creamed corn, and stir until that
mixture is fully blended. If at this point you notice that the casserole is a
tad on the dry side, stir in about 1/2 cup rich chicken or seafood broth.
the casserole by folding all these ingredients into your bowl of crumbled-up
cornbread. Fold in the beaten eggs, the shredded Cheddar cheese, and the minced
Italian flat-leaf parsley. Season the mixture with either a little Frank Davis
Sprinkling Spice or Tony Chachere’s Creole Seasoning to taste.
- Then transfer the
concoction to an 11x14-inch baking dish and bake it at 350ºF for right about 45
minutes until deep golden brown.
Enjoy any time you get a hankering for eating
something good Chef’s note: If you can’t find Pioneer Cornbread Mix where you
shop, then substitute the mix in your store that has the lowest sugar content.
You don’t want this rich seafood-flavored casserole tasting overly sweet.
Courtesy of louisianaseafood.com and Louisiana Cookin
Cajun Recipes-Cajun and Creole Recipes