"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Seafood Cornbread Dressing Recipe

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This recipe for Seafood Cornbread Dressing, by , is from The Cruze Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jennifer Clement

Category:
Category:

Ingredients:  
Ingredients:  
2 boxes Jiffy cornbread
1 small container onions, celery, bell pepper, green onions
*use frozen seasoning blend or a bag of something similar
1 can chicken broth
1 lb. crawfish tails or crabmeat
1 c. butter
1 can cream of shrimp soup
1 lb. shrimp, peeled and deveined
Garlic powder
Salt and pepper, to taste

Directions:
Directions:
Prepare cornbread according to package directions. When done, put in a large bowl and crumble.
Preheat oven to 350. Melt butter in skillet, add chopped seasoning mix and saute until wilted. Add soup, broth, shrimp, and crawfish/crabmeat. Mix well and heat but do not boil. Add seasonings a little at a time. Taste and adjust to your liking. Combine with crumbled cornbread. Mix well and pour into a greased 9X13 pan. Bake for 30-45 minutes until golden brown.

 

 

 

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