Category: Seafood

Seafood Cornbread


This is a delicious entree or side dish that’s perfect for the Lenten season.

Ingredients

  • 2 boxes Jiffy Corn Bread (or use your own, if you like)
  • 1 cup butter (margarine)
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped bell pepper
  • 1/4 cup chopped green onions
  • 1 (10 oz) can cream of shrimp soup
  • 1 (14 oz) can chicken broth
  • 1 lb shrimp, peeled and deveined
  • 1 lb crawfish tails or crabmeat (you could use all three types of seafood if you wish)
  • Garlic powder, salt, black pepper and red pepper to taste

Directions

Make some cornbread from scratch, or prepare the packaged cornbread according to directions and bake. When the cornbread’s done, crumble it into a large, greased baking pan.

Preheat oven to 350 degrees.

Melt margarine in a skillet, add chopped vegetables and sauté until wilted. Add soup, broth, shrimp and crawfish or crabmeat. Mix well and heat but do not boil. Add seasonings a little at a time, tasting and adjusting until you get the taste you like.

In the baking pan, on top of the cornbread, pour your seafood mixture a little at a time and mix; keep doing this until it’s all mixed together. You may have to add a little more moisture (broth) to the mix if it isn’t moist enough. Don’t add a lot at a time, you don’t want it to be runny, just thoroughly moistened.

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

Shortcut Shrimp Etouffée

Recipe: Super Easy Shortcut Shrimp Etouffée

A little too spicy for me. I added extra chicken broth and less spicey. . .

©From the Kitchen of Deep South Dish

Prep time: 10 min |Cook time: 15 min | Yield: About 4 to 6 servings

Ingredients

  • 2 tablespoons of butter
  • 1 medium onion, chopped
  • 1 stalk of celery, chopped
  • 1/2 of a green bell pepper, chopped
  • 1 teaspoon kosher salt, or to taste
  • 15 turns of the pepper mill, or to taste
  • 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
  • 1 tablespoon of dried parsley
  • 2 cloves of garlic, chopped
  • 1 can of Campbell’s cream of mushroom soup
  • 1 pound of shrimp, peeled, deveined, rinsed and patted dry
  • 1/2 cup chopped green onions
  • Chicken broth, as needed
  • Splash of Kitchen Bouquet, for color
  • Couple dashes of Tiger Sauce or other hot sauce
  • Juice of half a lemon or to taste, optional
  • Hot, cooked rice

Instructions

Melt butter in a large skillet over medium heat and add the onion, celery and bell pepper; cook until tender. Add the salt, black pepper, Cajun seasoning, parsley and garlic. Add the cream of mushroom soup and stir until well blended. Add the shrimp or undrained crawfish tails and green onion. Stir in enough chicken broth to bring mixture to the consistency desired; bring mixture to a boil; reduce heat to a medium low simmer, cover and simmer for 12 to 15 minutes, stirring occasionally. Add a splash of Kitchen Bouquet, Tiger Sauce, and squeeze in lemon juice, if desired, stir well and serve over hot, cooked rice.

Source: http://deepsouthdish.com

Read more: http://www.deepsouthdish.com/2009/07/super-easy-shortcut-shrimp-etouffee.html#ixzz5GcOu41t5
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