Sausage and Shrimp Cornbread Stuffing Casserole
photo by Chabear01
- Ready In:
- 55mins
- Ingredients:
- 23
- Serves:
-
8
ingredients
-
CORNBREAD
- 295.73 ml yellow cornmeal
- 177.44 ml flour
- 14.79 ml sugar
- 12.32 ml baking powder
- 4.92 ml salt
- 1 egg, lightly beaten
- 29.58 ml melted butter
- 354.88 ml buttermilk
-
STUFFING
- 453.59 g uncooked medium shrimp (peeled and deveined)
- 59.16 ml butter
- 1 small onion, finely chopped
- 29.58 ml fresh minced garlic (or to taste)
- 1 jalapeno pepper, seeded and chopped
- 1 large celery rib, diced
- 9.85 ml cumin
- 226.79 g dry smoked sausage, chopped
- 2 green onions, chopped
- 473.18 ml frozen corn kernels, thawed (or use fresh corn)
- 44.37 ml fresh cilantro
- 354.88 ml milk
- 3 large eggs, lightly beaten
- 9.85 ml seasoning salt (or to taste, or use white salt to taste)
- black pepper
directions
- To make the cornbread: Heat a well-greased 10-inch cast-iron skillet in a 450 degree oven for 6 minutes.
- 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.
- Pour the batter into the hot skillet.
- Bake at 450 degrees for 20 minutes or until golden.
- Cool the cornbread completely, then cut into 1-inch cubes.
- Arrange the cubes in a single layer on a large baking sheet.
- Bake in a 350 degree oven for 10-15 minutes until lightly browned; set aside or freeze until ready to use.
- For the stuffing casserole; butter a 13 x 9-inch baking dish and set oven to 350 degrees.
- 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.
- Add in uncooked shrimp and chopped smoked sausage, green onions and corn; cook stirring constantly until the shrimp begins to turn pink.
- Remove from heat (the shrimp will still be slightly raw!) add in cilantro, milk and eggs, then season with seasoned salt and black pepper.
- Fold in the cornbread cubes; toss lightly to combine.
- Spoon into prepared baking dish.
- Bake for about 30 minutes.
- Delicious!
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Reviews
-
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.