seafood cornbread dressing



7 cup cubed/ crumbled cornbread

1 small yellow onion chopped

2 stalks celery chopped

1 small bell pepper chopped

2 large eggs beaten

10 tbsp butter salted

4 cups vegetable broth

2 tsp garlic powder

2 tsp onion powder

1 tsp cracked black pepper

1 tsp salt

1 1/2 tsp old bay seasoning

1 lb crab meat

1 lb shrimp meat


step 1:

Preheat the oven to 300 F.

step 2:

lightly grease a cookie sheet or bake dish, then place all of the cornbread on the bake sheet.

step 3:

Place the cornbread into the oven for 30 minutes.

step 4:

After 30 minutes, remove the cornbread from the oven.

step 5:

turn the over up to 350F.

step 6:

Let the cornbread cool down, then toss it into a large mixing bowl.

step 7:

Place a large pan on the stovetop, and turn the heat to medium.

step 8:

Add 2 tbsp of butter into the pan, and let it melt.

step 9:

Once the butter has melted, and starts to bubble, toss in the chopped vegetables.

step 10:

Cook the veggies until they are translucent , then toss them into the mixing bowl.

step 11:

Melt 8 tbsp of butter, then pour it into the large mixing bowl.

step 12:

Next add in the shrimp, and crab meat. Mix everything until well combined.

step 13:

Sprinkle in the garlic powder, onion powder, pepper, salt, and old bay seasoning.

step 14:

Fold all of the ingredients.

step 15:

Pour in all of the vegetable broth, and mix.

step 16:

Last, but not least, add in the beaten eggs, and mix everything until well combined.

step 17:

Butter a 9×13 dish, and pour all of the dressing into the dish.

step 18:

smooth out the dressing, then cover the bake dish with aluminum foil.

step 19:

Bake on 375 F for 40 minutes.

step 20:

Remove from the oven, and let sit for 5 minutes.


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