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    You are in: Home / Recipes / Sausage and Shrimp Cornbread Stuffing Casserole Recipe
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    Sausage and Shrimp Cornbread Stuffing Casserole

    Sausage and Shrimp Cornbread Stuffing Casserole. Photo by Chabear01

    1/1 Photo of Sausage and Shrimp Cornbread Stuffing Casserole

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    Kittencalskitchen's Note:

    To save some time you can make the cornbread well in advance, bake the cubes and freeze them until ready to use in the stuffing. Use this cornbread recipe as it is the perfect amount to make this stuffing and will gaurantee perfect results every time! For the cornbread a cast-iron 10-inch skillet is the best, but if you do not have one, the cornbread can be baked in a 9-inch baking dish with good results. I added in a can of sliced drained mushrooms to the casserole when I made it, but that is optional, also I have even made this using small breakfast pork sausages, instead of Italian sausages and it was still wonderful! Prep time does not include making the cornbread.

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    Units: US | Metric




    1. 1
      To make the cornbread: Heat a well-greased 10-inch cast-iron skillet in a 450 degree oven for 6 minutes.
    2. 2
      Meanwhile in a large bowl mix together cornmeal, flour, sugar, baking powder and salt; stir in the eggs with melted butter and buttermilk; mix JUST until moistened.
    3. 3
      Pour the batter into the hot skillet.
    4. 4
      Bake at 450 degrees for 20 minutes or until golden.
    5. 5
      Cool the cornbread completely, then cut into 1-inch cubes.
    6. 6
      Arrange the cubes in a single layer on a large baking sheet.
    7. 7
      Bake in a 350 degree oven for 10-15 minutes until lightly browned; set aside or freeze until ready to use.
    8. 8
      For the stuffing casserole; butter a 13 x 9-inch baking dish and set oven to 350 degrees.
    9. 9
      Melt butter in a large skillet over medium heat; add in the chopped yellow onion, jalapeno pepper, garlic, celery and cumin; saute until the onions are tender.
    10. 10
      Add in uncooked shrimp and chopped smoked sausage, green onions and corn; cook stirring constantly until the shrimp begins to turn pink.
    11. 11
      Remove from heat (the shrimp will still be slightly raw!) add in cilantro, milk and eggs, then season with seasoned salt and black pepper.
    12. 12
      Fold in the cornbread cubes; toss lightly to combine.
    13. 13
      Spoon into prepared baking dish.
    14. 14
      Bake for about 30 minutes.
    15. 15

    Ratings & Reviews:

    • on November 27, 2009


      Made this up for my DD and her DH. Dave took 2 helpings for dinner, and the leftovers were his lunch the next day...nothing but raves. Next time I make it though I might reduce the jalepeno to 1/2 since it was a bit too spicy for my 10 yo DGS. Made for KK's Chefs Pick Tag, and will make this again it is really delicious either as a side or as a main dish.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sausage and Shrimp Cornbread Stuffing Casserole

    Serving Size: 1 (284 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 500.3
    Calories from Fat 220
    Total Fat 24.4 g
    Saturated Fat 11.1 g
    Cholesterol 242.6 mg
    Sodium 1098.9 mg
    Total Carbohydrate 42.7 g
    Dietary Fiber 3.0 g
    Sugars 4.8 g
    Protein 28.6 g

    The following items or measurements are not included:

    seasoning salt

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