2 cups self-rising yellow cornmeal mix
2 cups self-rising flour
4 large eggs, room temperature
2 cups buttermilk, room temperature
1 cup canola or vegetable oil
4 tablespoons butter, unsalted
1 large yellow or white onion, diced
2 to 3 stalks celery, diced
1 red bell pepper, diced
2 1/2 cups shrimp stock (or more if needed)
1 10.75 oz can condensed cream of shrimp soup
2 extra-large eggs, lightly beaten and room temperature
1 1/2 teaspoons seafood seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon ground sage
salt and pepper, to taste
1 pound cooked medium or large shrimp, peeled and deveined (if using large shrimp, diced into chunks)
1 pound frozen crawfish tails, thawed
For the cornbread
- Preheat the oven to 400 °F. Spray a 9×13 inch baking dish with cooking spray or grease with butter and set aside. In a large bowl, add the cornmeal mix and flour, whisk until well incorporated.
- In a medium bowl, add in the eggs, oil, and buttermilk and whisk until well combined. Next, pour milk mixture into the flour and cornmeal mixture and whisk everything together until well blended (be careful not to overmix).
- Pour the cornbread batter into the prepared pan and bake for 20 to 25 minutes until golden brown or toothpick in the center comes out clean. Remove the cornbread from the oven and set aside.
For the shrimp stock
- Add the shrimp shells into a large pot of water and bring to a boil. When it comes to a boil, turn off the heat and let it sit for 15 to 20 minutes. Strain, discard the shells and set the stock aside.
For the dressing
- Preheat the oven to 350 °F.
- Spray a 9×13 inch baking dish with cooking spray and set aside.
- In a large bowl, add the hot cornbread, crumble it and set aside.
- In a large skillet over medium heat, melt the butter then add in the diced onion, celery, bell pepper and season with salt; sauté for 10 minutes until the vegetables are translucent.
- Pour the sauté vegetables in the cornbread then add cream of shrimp soup, shrimp stock, salt, pepper, onion powder, garlic powder, and sage and mix everything together until well combined (taste for more seasoning and add more stock if it’s too dry). Then add in the shrimp, crawfish, and eggs to the cornbread mixture and continue mixing until well incorporated and moist.
- Pour and spread the dressing mixture into the prepared baking dish and bake for 45 to 55 minutes until golden brown and set. Remove from the oven and cool on a wire rack for about 10 minutes before serving.
MORE RECIPES FROM BRITTANY MOORE
Sweet Potato Pound Cake