1 hr 45 mins
When I am in Houston TX I always stop by a Cajun specialty meat shop called Heberts for their delish foods to bring home. One of the stuffings they make is a shrimp cornbread stuffing, they pile it high on pork and fish (you have to take it home and cook it). Well it is to die for. So instead of waiting until I traveled to Houston, I decided to try and copy it, well in my opinion, I topped it. If you like oyster dressing and/or cornbread stuffing, you are going to love this. For the cornbread I used Cornbread Mix .
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- 1 cup onion (fine chopped)
- 1 cup celery (fine chopped)
- 1/4 cup butter
- 2 cups breadcrumbs (unseasoned, dry, fine crumble)
- 2 cups cornbread, baked and crumbled (fine crumble, Cornbread Mix or a cornbread with very little or no sweetness )
- 1/2 tablespoon salt
- 1 teaspoon pepper
- 1/2 tablespoon plus 1/2 teaspoon sage
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (14 ounce) can chicken broth
- 2 eggs (beaten)
- 1/2 lb fresh shrimp
- 1 (6 1/2 ounce) can minced clams
- 1Bake cornbread and allow to cool, or use leftover. Crumble into fairly fine crumbs to equal 2 cups.
- 2Clean and de-vien shrimp, chop into course pieces, 1/2 inch. Save shells.
- 3In a small sauce pan bring chicken broth to simmer, add shrimp shells and simmer for 20 minutes. Set aside and add the juice from the canned clams.
- 4Saute onion and celery in butter until tender.
- 5Meanwhile, combine breadcrumbs and cornbread crumbs, salt, pepper, sage, garlic powder and poultry seasoning, mix well.
- 6Strain broth into crumb mixture with a fine sieve or colender, discard shells, and give a quick stir. Add soup and eggs and stir well.
- 7Fold in shrimp and clams.
- 8Now, here is the important part, you want a really moist mixture that is not too moist. You may have to add broth or water (I used a tad bit of beer he he) You want to be able to use a big soup spoon, not a ladle but one of those huge spoons, scoop up some of the dressing and if a little runs off the sides but still remains heeped up on the spoon, perfect. If nothing runs off the sides of the spoon and you picked up a big ball of stuffing it is too thick. You need to add broth, water, or in my case beer until it forms a rounded peek when scooped instead of a ball.
- 9Now, your stuffing is ready to cook, boy this is good. Take you a good cut of porkchop, fish, or chicken breast, place each serving on a piece of greased foil big enough to fold the sides of the foil up high enough to hold the stuffing, place the servings on cookie sheet and fill it up with the stuffing. Oh man, this just keeps getting better.
- 10Depending on how big your pieces of meat are and how much stuffing you put on them will determine on how long you need to cook them. You need to use a meat thermometer to test the doneness. When done, allow to cool 5 minutes, fold back foil and use a spatula to remove onto plate.
- 11I cook mine at 375 F for about an hour. I use thick cuts and lots of stuffing. This is good stuff man!
- 12I even make these ahead and freeze them, just thaw and cook.
- 13Servings, prep and cooking times are estimated as best as I can.
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Nutritional Facts for Cajun Seafood Cornbread Stuffing (For Pork, Chicken or Fish)
Serving Size: 1 (299 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 568.1
- Calories from Fat 209
- Total Fat 23.2 g
- Saturated Fat 10.4 g
- Cholesterol 224.2 mg
- Sodium 2661.4 mg
- Total Carbohydrate 53.9 g
- Dietary Fiber 3.8 g
- Sugars 6.3 g
- Protein 34.2 g
The following items or measurements are not included: