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
- Preheat the oven to 350 degrees.
- Combine the seasonings and set aside.
- 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.
- Add the stock and bring to a boil.
- 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.
- 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.