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Seafood cornbread stuffing recipe

Get Chef Kevin Belton's recipe for seafood cornbread stuffing
Seafood cornbread stuffing.

INGREDIENTS:

2 cups crumbled cornbread

1 cup chicken stock

1 Tbsp. butter

1/2 tsp. Salt

1/4 cup onion – chopped

1 tsp. parsley – chopped

2 Tbsp. green bell pepper – chopped

1 tsp. garlic

2 Tbsp. celery – chopped

1/4 tsp. black pepper

2 oz. peeled shrimp

1 tsp. crab and shrimp boil

2 oz. peeled crawfish

4 tsp. Joe's Stuff seasoning blend

2 Tbsp. crabmeat

 

PROCEDURE:

- In a large skillet over medium heat, melt butter and sauté onions, bell pepper and celery until soft.

- Add all seafood, Joe's Stuff, salt, pepper, crab and shrimp boil, garlic and parsley. Sauté 4-5 minutes.

- Remove from heat, add crumbled cornbread and mix well. Add hot chicken stock to moisten the mixture and stir to combine. Stuffing should be slightly firm but still moist.

***Makes 4-6 Servings***

NOTES:

To omit seafood you may use any type of sausage or ham to replace the seafood, such as Andouille or Tasso.

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