Shrimp Cornbread Dressing

Adapted from Chef Paul Prudhomme’s Louisiana Kitchen

Chef Paul intended this recipe to be a crawfish stuffing for poultry, but I think it’s good on its own as a dressing, and shrimp is easier to find where I am. Plus, this dressing doesn’t require an overnight chill in the fridge to be delicious. For best results, prep cornbread the day before to let it dry.

Prep time: 15 minutes-1 hour. Cook time: Approximately 30 minutes.

2 bay leaves

1 1/2 teaspoons sweet paprika

1 teaspoon salt

3/4 teaspoon dried thyme leaves

1/2 teaspoon white pepper

1/2 teaspoon dry mustard

1/2 teaspoon cayenne

1/4 teaspoon black pepper

4 tablespoons melted butter

1 green bell pepper, chopped

2 stalks celery, chopped

1 medium onion, chopped

2 cups seafood stock (you can make your own beforehand with the shrimp shells)

1/2 pound jumbo shrimp, chopped

3 cups cornbread, crumbled finely or pulsed in a food processor

  1. Preheat the oven to 350 degrees.
  2. Combine the seasonings and set aside.
  3. In a large skillet, melt the butter over high heat. Add the bell pepper, onion, and celery, and sauté until translucent. Add the seasonings and sauté about 4 minutes more.
  4. Add the stock and bring to a boil.
  5. Remove from heat and add the shrimp. As it starts to turn pink, return to high heat and add the cornbread. Stir to combine and continue cooking about 2 minutes.
  6. Move the skillet to the oven and bake for 10-15 minutes until the top just begins to crisp. Cover and let rest until ready to serve.

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