Seafood Dressing

6 servings Prep: 15 m Cook: 35 m Total: 50 m Intermediate
We know Mawmaw and Grandma did not have the luxury of cream soups but that does not mean a Cajun can’t use them. Especially since Mawmaw and Grandma now use them too! This shrimp and crab dressing with rice or cornbread is a classic Louisiana casserole that comes together quick.

Ingredients

  • 1 cup margarine or butter
  • 1 cup onion chopped
  • 1 cup bell pepper chopped
  • 5 cups raw shrimp peeled
  • 1 pound crab meat
  • 1 can cream of shrimp soup
  • 1/2 cup water
  • 1/2 cup green onion tops (scallions)
  • 1/2 cup parsley
  • salt and pepper or Cajun seasoning of choice to taste
  • 3 cups cooked rice or cornbread

Step-by-Step Instructions

  1. Sauté onions and bell pepper in margarine over medium heat until softened, about 5-7 minutes.
  2. Season shrimp to taste with salt and black pepper or Cajun seasoning of choice. Add the peeled shrimp to the mixture; stir and continue cooking until 10 minutes after boiling begins.
  3. Add the can of cream of shrimp soup and water, stir well, and bring to a boil again.
  4. Add the crab meat, green onion tops, and parsley and cook for 10 minutes.
  5. Add the cooked rice or crumbled cornbread, mix well and serve.

Common Problems and Solutions

Q: Should I use rice or cornbread?

A: Both work great! Rice makes it more like a jambalaya-style dressing, while cornbread gives it a traditional cornbread dressing texture. You can even use a combination of both for the best of both worlds.

Q: Can I use frozen seafood?

A: Yes, just make sure to thaw the shrimp and crab completely and drain off any excess water before cooking. Frozen seafood can release a lot of liquid which can make your dressing watery.

Q: What if I can't find cream of shrimp soup?

A: You can substitute cream of mushroom or cream of celery soup. It won't have quite the same seafood flavor, but it will still work well as a binder for the dressing.

Tips and Techniques

If using cornbread, it should be slightly dry or day-old so it doesn’t turn to mush when mixed in. Fresh cornbread can fall apart too much. Also, don’t skip the green onions and parsley at the end—they add a fresh brightness that balances the richness of the cream soup.

Ingredient Substitutions

  • cream of shrimp soup: cream of mushroom or cream of celery soup
  • raw shrimp: crawfish tails or more crab meat
  • butter: olive oil or vegetable oil

Equipment Needed

  • Large skillet or Dutch oven
  • Wooden spoon for stirring

Historical Context

Dressing (or stuffing as it’s called in other parts of the country) is a cornerstone of Louisiana holiday cooking, but seafood dressing brings the coastal bounty to the table year-round. The use of cream soups became popular in Cajun kitchens starting in the 1960s and 70s as a convenient way to add richness and body to casseroles.