Seafood Cornbread Dressing
Welcome, flavor enthusiasts! AB here, and today, we're embarking on a culinary journey that promises to whisk you away to the coastal comforts of flavor heaven-Seafood Cornbread Dressing. Picture a dish that marries the rich, comforting embrace of cornbread with a symphony of oceanic delights.
Servings: 4 people
Cost: $
Ingredients
- Cooked/Day Old Cornbread
- 1 tbsp olive oil
- 1 cup chopped white onion
- 1 cup chopped celery
- 1/4 cup chopped green peppers
- 4 garlic cloves, minced
- 2 tsp ground sage
- 1 tsp Chef Thai all-purpose Cajun seasoning or any seafood seasoning
- 1 tsp salt
- 1 tsp black pepper
- 14 oz cream of chicken soup
- 2 - 2 1/2 cup shrimp broth (vegetable or any broth can be used)
- 1 cup clam juice
- 2 eggs, beaten
- 8 oz lump crab meat
- 1 lb raw shrimp, peeled and deveined
- 1 lb crawfish tail meat
- 8 oz baby clams
- 3-8 oz oysters, minced
- 1 tbsp gumbo file
Instructions
- Use cooked or day-old cornbread. If not already prepared, bake and crumble the cornbread in advance.
- In a large skillet, heat olive oil over medium heat. Sauté onions, celery, green peppers, and garlic until softened.
- Add ground sage, Cajun seasoning, salt, and black pepper. Stir to combine.
- Stir in cream of chicken soup for a rich, creamy texture.
- Pour in shrimp broth and clam juice. Adjust consistency with broth as needed.
- Gradually mix beaten eggs into the dressing for binding.
- Gently fold in lump crab meat, raw shrimp, crawfish tail meat, baby clams, and minced oysters.
- Sprinkle gumbo file for that extra depth of flavor.
- Transfer the mixture into a greased baking dish. Bake at 350°F (175°C) for 45-50 minutes or until golden brown and set.
- Allow it to cool slightly before serving.
Dive into a delightful seafood cornbread dressing that brings a taste of the ocean to your holiday table!
Nutrition
Serving: 1g | Calories: 80kcal