Recipe by Kittencal@recipezazz
To save time prepare the cornbread recipe up to 2 days in advance or prepare and freeze the cornbread until ready to use in the recipe, I have only made this stuffing using this cornbread recipe so I cannot say how it would be using another cornbread recipe, I use andouille sausage for this but any dry smoked sausage will do, I prefer andouille --- if your shrimp is small you can leave the shrimp whole, I also add in cayenne for heat :)
Top Review by GourmetStamper
I knew before ever making this that it would be a hit at our house. I made it exactly by the recipe. In my opinion, the key is to use Andouille Sausage, if you have access to it. Luckily, I live in southern Louisiana and have access to some of the best Andouille Sausage. This is a definite keeper! I served it with a side of mustard greens ~ delicious.
- 2 lbs uncooked medium shrimp, peeled and deveined
- 1⁄4 cup butter
- 1 onion, finely chopped
- 2 stalks celery, finely chopped
- 1 -2 tablespoon fresh minced garlic (or to taste)
- 3⁄4 lb dry smoked sausage
- 3 green onions, chopped
- 2 cups canned corn niblets, drained
- 1 jalapeno pepper, seeded and finely chopped
- 2 teaspoons cumin (can use less, or adjust to taste)
- 1 teaspoon cayenne pepper (optional or to taste)
- 2 -3 tablespoons chopped fresh cilantro
- 1 1⁄2 cups milk
- 3 large eggs, lightly beaten
- 1 tablespoon seasoning salt (or use white salt to tasste)
- black pepper
- 1 1⁄4 cups yellow cornmeal
- 3⁄4 cup flour
- 1 -2 tablespoon sugar
- 2 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg, slightly beaten
- 3 tablespoons melted butter
- 1 1⁄2 cups buttermilk
Directions See How It's Made
- For the cornbread; (the cornbread can be prepared up to a day in advance) set oven to 425 degrees.
- Generously grease a 10-inch oven-proof skillet.
- Place the buttered skillet in the oven to 5 minutes to heat.
- In a bowl combine the cornmeal, flour, sugar, baking powder and salt.
- In another bowl combine the eggs, melted butter and buttermilk; add to the dry ingredients; stir JUST until moistened.
- Transfer the batter to the hot skillet.
- Bake at 425 degrees for about 20-25 minutes, or until golden.
- Cool the baked cornbread and then cut into 1-inch cubes.
- Arrange in a single layer in a 15 x 10-inch baking sheet.
- Bake at 350 degrees for about 15-20 minutes or until lightly browned; set aside.
- For the casserole; butter a 13 x 9-inch baking dish.
- Melt butter in a large skillet over medium heat; add in onion and celery, saute for about 5 minutes or until softened (add in the garlic the last 2 minutes of cooking).
- Add in the uncooked shrimp, sausage, green onions, corn and jalapeno pepper; cook stirring constantly until the shrimp JUST begins to turn pink; remove from heat (the shrimp will still be raw).
- Stir in cumin with cilantro and cayenne (if using) milk and 3 beaten eggs; mix to combine.
- Add in the cubed cornbread; gently mix with a wooden spoon (it does not matter if the cornbread breaks!).
- Season with seasoned salt (or white salt and black pepper).
- Spoon the mixture into prepared baking dish.
- Bake for about 30-35 minutes at 350 degrees.