Seafood Cornbread Dressing

  • 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.


  • 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 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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