This is one of those recipes that once you've had it, you'll never want to go back to regular cornbread or bread stuffing! I can't imagine the holidays without it! And yes, I could eat it and some ham and be a VERY happy camper! We tend NOT to put shrimp and crab in it, and stick with just crawfish or crawfish and sausage, it's a personal taste. You just add a little more of the meat that you are using, to make up for the ones you are taking out.
Old Tyme Cajun Cornbread Casserole
from Frank Davis for Louisiana Cookin
Servings: Serves 8
- 2 packages Yellow Cornbread Mix (Pioneer is preferred, but you can use any low-sugar cornbread mix, as if it's sweet like Jiffy, it doesn't taste good with the seafood!)
- 1/2 cup unsalted butter
- 1/2 cup green onions, tops and bottoms, chopped
- 1/2 cup celery, chopped
- 1/2 cup bell pepper, chopped
- 1/2 pound boiled and chopped hot sausage (optional- you can use Jimmy Dean-better to have something with some spice to it)
- 1 pound Louisiana wild-caught shrimp, peeled and de-veined (16–20 count)
- 1 pound Louisiana crawfish tails, chopped
- 1 pound Louisiana Blue Crab claw meat
- 1/2 cup whole milk
- 1 11-ounce can cream-style corn
- 1/2 cup rich chicken or seafood broth (if needed)
- 2 whole eggs, beaten
- 1 cup mild cheddar cheese, shredded (optional- we don't use it)
- 1/4 cup Italian flat-leaf parsley, minced
- Cajun seasoning
Instructions:
- First thing you do is bake the cornbread as directed per the package instructions. Don’t shut your oven off. Allow the cornbread to cool, and then crumble it with your hands into a large mixing bowl.
- Melt the butter in a large sauté pan (I’m thinking maybe a 14-incher), then add the onions, celery, and bell pepper, and simmer the mixture down until the onions clear. When all that’s done, drop in the hot sausage and add in the shrimp, the crawfish tails, and the crab claw meat. Toss completely, and cook the mixture for about 5 minutes, stirring often.
- Then add the milk and creamed corn, and stir until that mixture is fully blended. If at this point you notice that the casserole is a tad on the dry side, stir in about 1/2 cup rich chicken or seafood broth.
- Finish the casserole by folding all these ingredients into your bowl of crumbled-up cornbread. Fold in the beaten eggs, the shredded Cheddar cheese (if using), and the minced Italian flat-leaf parsley.
- Season the mixture with either a little Cajun/Creole Seasoning to taste.
- Then transfer the concoction to an 11x14-inch baking dish and bake it at 350ºF for right about 45 minutes until deep golden brown.
