Seafood Cornbread Dressing

9 ingredients
7 steps

Ingredients

  • 3 boxes Jiffy cornbread mix (bake per instructions)
  • 3 lb. cooked salad size shrimp
  • 2 cans white crab meat, drained
  • 3 pkg. frozen onion and bell pepper
  • 1 stick butter
  • 2 cans cream of celery soup
  • 3 (32 oz.) cans chicken broth
  • salt, black pepper and Tony Chachere's seasoning to taste
  • 1 Tbsp. Zatarain's liquid crab boil

Directions

  1. 1
    Mix soup and chicken broth into a large pan.
  2. 2
    Add onion and green pepper.
  3. 3
    Mix and simmer until tender.
  4. 4
    Add butter, shrimp, crabmeat and all seasonings.
  5. 5
    Pour this mixture over crumbled cornbread and mix well.
  6. 6
    Bake at 350° until done.
  7. 7
    Makes 2 average size casseroles or 1 large.

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