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 :)
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- 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
- 1For the cornbread; (the cornbread can be prepared up to a day in advance) set oven to 425 degrees.
- 2Generously grease a 10-inch oven-proof skillet.
- 3Place the buttered skillet in the oven to 5 minutes to heat.
- 4In a bowl combine the cornmeal, flour, sugar, baking powder and salt.
- 5In another bowl combine the eggs, melted butter and buttermilk; add to the dry ingredients; stir JUST until moistened.
- 6Transfer the batter to the hot skillet.
- 7Bake at 425 degrees for about 20-25 minutes, or until golden.
- 8Cool the baked cornbread and then cut into 1-inch cubes.
- 9Arrange in a single layer in a 15 x 10-inch baking sheet.
- 10Bake at 350 degrees for about 15-20 minutes or until lightly browned; set aside.
- 11For the casserole; butter a 13 x 9-inch baking dish.
- 12Melt 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).
- 13Add 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).
- 14Stir in cumin with cilantro and cayenne (if using) milk and 3 beaten eggs; mix to combine.
- 15Add in the cubed cornbread; gently mix with a wooden spoon (it does not matter if the cornbread breaks!).
- 16Season with seasoned salt (or white salt and black pepper).
- 17Spoon the mixture into prepared baking dish.
- 18Bake for about 30-35 minutes at 350 degrees.
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Nutritional Facts for Shrimp and Smoked Sausage Cornbread Casserole
Serving Size: 1 (315 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 625.4
- Calories from Fat 283
- Total Fat 31.5 g
- Saturated Fat 13.8 g
- Cholesterol 342.5 mg
- Sodium 1539.4 mg
- Total Carbohydrate 42.5 g
- Dietary Fiber 3.2 g
- Sugars 6.1 g
- Protein 43.1 g
The following items or measurements are not included: