Seafood Cornbread Dressing
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
Step-by-Step Instructions
- 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.
- Preheat oven to 350 degrees.
- Melt margarine in a skillet, add chopped onions, celery, and bell pepper and sauté until wilted, about 8-10 minutes. Add soup, broth, shrimp and crawfish or crabmeat. Mix well and heat but do not boil. Add garlic powder, salt, black pepper and red pepper to taste a little at a time, tasting and adjusting until you get the taste you like.
- 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.
- Bake at 350 degrees for 30-45 minutes until golden brown on top.
Common Problems and Solutions
Q: How moist should the dressing be before baking?
A: It should be thoroughly moistened but not soupy. Think of it like a wet stuffing—it should hold together when mixed but not be swimming in liquid. You can always add a bit more broth during mixing if needed.
Q: Can I use leftover cornbread?
A: Absolutely! Leftover or day-old cornbread actually works better because it's drier and absorbs the seafood mixture more evenly.
Tips and Techniques
Don’t skip the gradual mixing step—pouring all the seafood mixture at once can create soggy spots and dry spots. Mix a little at a time for even distribution. Green onions added at the end give a fresh pop of flavor.
Ingredient Substitutions
- cream of shrimp soup: cream of mushroom or cream of celery soup
- crawfish tails: more shrimp or all crabmeat
- Jiffy cornbread mix: homemade cornbread or any cornbread recipe
Equipment Needed
- Large baking pan (9x13 or similar)
- Skillet for sautéing vegetables and seafood
- Baking pan for cornbread (if making from scratch)
Historical Context
In South Louisiana, cornbread dressing appears on nearly every holiday table, but the seafood version is especially beloved during Lent when families honor meatless Fridays while still enjoying a hearty, flavorful meal.
