Shrimp And Oyster Stuffing
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Serves/Makes: 10
Ready in: 30-60 minutes
- 3 tablespoons butter, divided use
- 1/4 cup chopped celery
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1 teaspoon gumbo file powder
- 1 teaspoon dried sage
- 12 cups crumbled corn bread
- 1 teaspoon salt
- black pepper, to taste
- 1/4 teaspoon cayenne pepper, or more to taste
- 1/2 cup milk
- 2 large eggs, lightly beaten
- 1 pint fresh, shucked oysters, drained (reserve liquid)
- 1/2 pound small shrimp, peeled and deveined
Preheat oven to 350 degrees F. In a medium skillet over medium heat, melt 2 teaspoons butter. Saute celery, onion and bell pepper about 10 minutes, or until onions are a deep gold. Reduce heat if needed to prevent browning. Remove from heat and place in a large bowl. Add gumbo file and sage to sauteed vegetables and mix well. Add corn bread and stir. Add salt, black pepper and cayenne pepper and combine, then stir in milk and eggs. If oysters are large, cut them in pieces. Add oysters and shrimp to mixture; stir well. Add reserved liquid from oysters and 1 tablespoon melted butter and stir until moistened. Lightly coat a 9-by-13 baking dish with butter. Add mixture to the pan. Thinly slice remaining tablespoon butter and dot the stuffing with butter. Bake for about 30 minutes, until top is lightly browned and crispy.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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