Cajun Cornbread Stuffing
2 pkg. yellow cornbread mix
1/2 c. unsalted butter
1/2 c. celery
1/2 c. bell pepper, chopped
1/2 lb. boiled and chopped hot sausage
1 lb. Louisiana wild-caught shrimp, peeled & de-veined (16-20 count)
1 lb. Louisiana crawfish tails, chopped
1/2 c. while milk1 11-ounce can cream style corn
1/2 c. chicken broth
2 whole eggs, beaten
1 c. mild cheddar cheese, shredded
1/4 c. parsley
A taste of Cajun Seasoning
1.) Bake cornbread, cool, then crumble with hands in bowl. Set aside.
2.) Melt butter in large saute pan, add onion, celery, and bell pepper, and simmer mixture until onions are clear.
3.) Add sausage and shrimp and cook 5 minutes in mixture.
4.) Then add milk & creamed corn, stir will into mixture.
5.) Add this point casserole will look dry so stir 1/2 c. of chicken broth.
6.) Finish casserole by folding ingredients into bowl of crumbled up cornbread. Fold in the beaten eggs, shredded cheese, and minced Italian parsley. Season with Cajun spice.
7.) Transfer mixture to a 11x14 "baking dish" and bake at 350 for 45 minutes until deep golden brown.
Laissez les bon temps roulet!!!