Cajun and Creole Recipes
Old Tyme Cajun Cornbread Casserole
Enjoy this Old Tyme Cajun Cornbread Casserole any time you get a hankering for eating something good!
Cook/Prep: 1 to 1 1/2 hr | Yield: 6 to 12 servings
Ingredients
- 2 packages Pioneer Yellow Cornbread Mix
- 1/2 cup unsalted butter
- 1/2 cup green onions, tops and bottoms, chopped
- 1/2 cup celery, chopped
- 1/2 cup bell pepper, chopped
- 1/2 pound boiled and chopped hot sausage
- 1 pound Louisiana wild-caught shrimp, peeled and de-veined (16–20 count)
- 1 pound Louisiana crawfish tails, chopped
- 1 pound Louisiana blue crab claw meat
- 1/2 cup whole milk
- 1 (11 ounce) can cream-style corn
- 1/2 cup rich chicken or seafood broth (if needed)
- 2 whole eggs, beaten
- 1 cup mild Cheddar cheese, shredded
- 1/4 cup Italian flat-leaf parsley, minced
- Frank Davis Sprinkling Spice or other Cajun seasoning
Instructions
- Bake the cornbread as directed per the package instructions. Don’t shut your oven off.
- Allow the cornbread to cool, and then crumble it with your hands into a large mixing bowl.
- Melt the butter in a large sauté pan, then add the onions, celery, and bell pepper, and simmer the mixture down until the onions clear.
- When all that’s done, drop in the hot sausage and add in the shrimp, the crawfish tails and the crab claw meat.
- Toss completely, and cook the mixture for about 5 minutes, stirring often.
- Add the milk and creamed corn, and stir until that mixture is fully blended. If at this point you notice that the casserole is a tad on the dry side, stir in about 1/2 cup rich chicken or seafood broth.
- Finish the casserole by folding all these ingredients into your bowl of crumbled-up cornbread. Fold in the beaten eggs, the shredded Cheddar cheese, and the minced Italian flat-leaf parsley.
- Season the mixture with either a little Frank Davis Sprinkling Spice or Tony Chachere’s Creole Seasoning to taste.
- Transfer the concoction to an 11 x 14 inch baking dish and bake it at 350 degrees F for right about 45 minutes until deep golden brown.
Notes
Chef’s note: If you can’t find Pioneer Cornbread Mix where you shop, then substitute the mix in your store that has the lowest sugar content. You don’t want this rich seafood-flavored casserole tasting overly sweet.
Attribution
Recipe and photo used with permission from: Louisiana Seafood