Ingredients
-
2
-
1/4
-
1
-
2
-
1 - 2
-
3/4
-
3
-
2
-
1
-
2
-
1
-
2 - 3
-
1 1/2
-
3
-
1
Directions
Shrimp and Smoked Sausage Cornbread Casserole, 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, 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 :), 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 , 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, 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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Steps
|
1
Done
|
For the Cornbread; (the Cornbread Can Be Prepared Up to a Day in Advance) Set Oven to 425 Degrees. |
|
2
Done
|
Generously Grease a 10-Inch Oven-Proof Skillet. |
|
3
Done
|
Place the Buttered Skillet in the Oven to 5 Minutes to Heat. |
|
4
Done
|
in a Bowl Combine the Cornmeal, Flour, Sugar, Baking Powder and Salt. |
|
5
Done
|
in Another Bowl Combine the Eggs, Melted Butter and Buttermilk; Add to the Dry Ingredients; Stir Just Until Moistened. |
|
6
Done
|
Transfer the Batter to the Hot Skillet. |
|
7
Done
|
Bake at 425 Degrees For About 20-25 Minutes, or Until Golden. |
|
8
Done
|
Cool the Baked Cornbread and Then Cut Into 1-Inch Cubes. |
|
9
Done
|
Arrange in a Single Layer in a 15 X 10-Inch Baking Sheet. |
|
10
Done
|
Bake at 350 Degrees For About 15-20 Minutes or Until Lightly Browned; Set Aside. |
|
11
Done
|
For the Casserole; Butter a 13 X 9-Inch Baking Dish. |
|
12
Done
|
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). |
|
13
Done
|
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). |
|
14
Done
|
Stir in Cumin With Cilantro and Cayenne (if Using) Milk and 3 Beaten Eggs; Mix to Combine. |
|
15
Done
|
Add in the Cubed Cornbread; Gently Mix With a Wooden Spoon (it Does not Matter If the Cornbread Breaks!). |
