Seafood Cornbread Dressing recipe

2 boxes Jiffy Corn Bread or make a large
    skillet of your own cornbread
1 cup margarine
1 small container chopped onions, celery, bell pepper, green onions
1 can cream of shrimp soup
1 can chicken broth
1 pound shrimp peel and deveined
1 pound crawfish tails, shrimp or crabmeat (or a combination)
Garlic powder, salt, black pepper and red pepper to taste

Prepare Cornbread mix according to package directions or prepare your own cornbread. When done, crumble into a large bowl.

Heat oven to 350 degrees F.

Melt margarine in skillet and add chopped vegetables; mix and saute until wilted. Add, soup, broth, shrimp, crawfish or crabmeat. Mix well and heat, but do not boil. Add seasonings a little at a time. Taste and adjust until you get the desired taste.

In a large greased baking pan, put the bread mix. Add seafood mixture a little at a time and mix. You may have to add a little more moisture (broth) to the mix if it is not moist enough. Add just a bit at a time so that it doesn't become too runny.

Bake at 350 degrees F for 30-45 minutes until golden brown.