Shrimp Corn Bread Dressing
A co-worker from Louisiana shared hearty helpings of this delightful dressing (and copies of the recipe!) more than 20 years ago. It's been a "must" on my Thanksgiving menu ever since.
Ingredients
- 7 cups water, divided
- 1 tablespoon seafood seasoning
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 large onion, chopped
- 1 celery rib, chopped
- 1/2 cup chopped green pepper
- 3 green onions, chopped
- 1/2 cup butter, cubed
- 1 package (14 ounces) seasoned stuffing cubes or crushed seasoned stuffing
- 3 cups crumbled cornbread
- 1 teaspoon seasoned salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon each black, white and cayenne pepper
- Celery leaves, optional
Reviews
Excellent as is but did change a few things, first I reduced the water by 1 cup and added 1 cup of chicken broth to the dressing mix I added 1/2 cup saut?ed sweet corn & 1/2 cup chopped sauted mushrooms, used diced garlic colves instead of garlic powder, added 1 1/2 tablespoons of poultry seasoning. I hate it when someone rates my recipes and then changes everything in it, but this was a really good recipe without the changes, I just thought these few changes might add to the dish. Next time I may add a few more shrimp just because I love shrimp. Idea, Garnish with some flamed grilled oysters or use Crawdads instead of shrimp. I will be sharing this recipe and making it again. Great for stuffed pork chops, stuffed chicken breast, stuffed flounder, Thanksgiving, Christmas, Just a perfect dressing.