Delectable Seafood Cornbread Dressing Recipe

Filled with lump crab, shrimp, homemade seafood stock, and fresh herbs, this Seafood Cornbread Recipe transforms into a delectable main course. Serve with gravy on the side and it will be perfect.

So, let’s start cooking. 

4 cups chicken stock

1 lb. shrimp shells

1 cup lump crab meat

1 lb. shrimp meat

4 cups crumbled cornbread

½ stick butter

1 cup onions (chopped)

1 cup celery (chopped)

2 cloves garlic (minced)

1 cup mixed orange, red, and green bell peppers (chopped)

1 tbsp. Igotchu Roasted Chicken & Turkey Seasoning

1 tbsp. Igotchu Cajun Seasoning

1 tsp. Igotchu Greens Seasoning

1 tsp. Igotchu Seafood Seasoning

1 tsp. Igotchu All-purpose Seasoning

3 tbsp. melted butter

1 egg

How to make Seafood Cornbread Dressing

1. Preheat oven at 350 degrees.

2. Prepare the seafood stock. In a medium-sized pot, pour 4 cups of chicken stock and 1 pound of shrimp shells. I recommend using ruby red or pink shrimps because they are more flavorful. Season it with Igotchu All-Purpose and Igotchu Seafood seasonings – 1 teaspoon each. Let it simmer and come to a boil. This can take about 15 to 20 minutes.

3. While waiting for the seafood stock, sauté the other ingredients. Take ½ stick of butter in a preheated pan. Add in chopped onions, celery, and bell peppers. Sprinkle a teaspoon of Igotchu Greens seasonings for more flavor and add in minced garlic. Stir. 

4. Put crumbled cornbread into a bowl and mix your sauteed vegetables. Check your seafood stock. If it’s ready to go, you can drain it and remove the shells.

5. Slowly add in the seafood stock to your cornbread mixture. Add a few scoops of soup and stir. Then, sprinkle a tablespoon of each of these Igotchu seasonings – Roasted Turkey, Cajun, and All-purpose.

6. Put the remaining seafood stock into the cornbread. Then, add 3 tablespoons of melted butter and 1 egg. Make sure to beat the egg before adding to the cornbread mixture. Stir.

7. Prepare a medium-sized cast iron pan. Spray it with baking spray so that the dish won’t stick on it.

8. Pour the cornbread dressing into the pan. Spread it evenly. Then, top it with lump crab meat and shrimps.