Best Cajun Cornbread Stuffing Recipes

CORNBREAD STUFFING W/SHRIMP & ANDOUILLE (CAJUN/CREOLE ZWT-9)

Steps:

• Prepare cornbread per pkg instructions & cut into pieces as directed.
• Preheat oven to 350°F --- Generously butter a 10x15-in glass or ceramic baking dish. Put the cornbread pieces into a lrg bowl.
• In a lrg, deep skillet, cook the andouille over mod heat until lightly browned & the fat rendered (about 10 min). Add to the cornbread.
• Melt the butter in the skillet. Stir in the onions, celery & half of the scallions. Cook over low heat until soft (about 10 min). Add the shrimp, garlic, sage & thyme. Cook (while stirring) until the shrimp are just cooked through (about 3 min). Add the shrimp to the cornbread.
• In the same skillet, bring the stock to a boil. Pour the stock over the cornbread & stir well. Add the parsley & remaining scallions. Season the stuffing w/salt, pepper & Tabasco to taste preferences.
• Spread the stuffing in the prepared baking dish & bake for 1 hr (or until crisp & browned on top).

CAJUN SEAFOOD CORNBREAD STUFFING (FOR PORK, CHICKEN OR FISH)

Steps:

• Bake cornbread and allow to cool, or use leftover. Crumble into fairly fine crumbs to equal 2 cups.
• Clean and de-vien shrimp, chop into course pieces, 1/2 inch. Save shells.
• In a small sauce pan bring chicken broth to simmer, add shrimp shells and simmer for 20 minutes. Set aside and add the juice from the canned clams.
• Saute onion and celery in butter until tender.
• Meanwhile, combine breadcrumbs and cornbread crumbs, salt, pepper, sage, garlic powder and poultry seasoning, mix well.
• Strain broth into crumb mixture with a fine sieve or colender, discard shells, and give a quick stir. Add soup and eggs and stir well.
• Fold in shrimp and clams.
• Now, here is the important part, you want a really moist mixture that is not too moist. You may have to add broth or water (I used a tad bit of beer he he) You want to be able to use a big soup spoon, not a ladle but one of those huge spoons, scoop up some of the dressing and if a little runs off the sides but still remains heeped up on the spoon, perfect. If nothing runs off the sides of the spoon and you picked up a big ball of stuffing it is too thick. You need to add broth, water, or in my case beer until it forms a rounded peek when scooped instead of a ball.
• Now, your stuffing is ready to cook, boy this is good. Take you a good cut of porkchop, fish, or chicken breast, place each serving on a piece of greased foil big enough to fold the sides of the foil up high enough to hold the stuffing, place the servings on cookie sheet and fill it up with the stuffing. Oh man, this just keeps getting better.
• Depending on how big your pieces of meat are and how much stuffing you put on them will determine on how long you need to cook them. You need to use a meat thermometer to test the doneness. When done, allow to cool 5 minutes, fold back foil and use a spatula to remove onto plate.
• I cook mine at 375 F for about an hour. I use thick cuts and lots of stuffing. This is good stuff man!
• I even make these ahead and freeze them, just thaw and cook.
• Servings, prep and cooking times are estimated as best as I can.

ROASTED PORK TENDERLOIN WITH CAJUN CORNBREAD STUFFING

Steps:

• Butterfly the pork by making a ¾ inch cut down the length of the tenderloin. Be Careful not to cut all the way through. From that cut into the sides, opening the tenderloin as you go like a flap or book. Use a meat mallet to pound the butterflied tenderloin out flat. Season with seasoning mixture on both sides and rub with a little of the olive oil.
• In a large bowl crush up cornbread into large crumbs. Using the butter sauté peppers, onion, garlic and celery until they becomes translucent. Add sausage and continue sautéing until has color on all sides. Add contents in the pan to the cornbread crumbs along with the herbs, then the stock. Add eggs and mix well.
• Preheat oven to 350 degrees.
• Separate the dressing into 2 equal parts. Put each into the butterflied tenderloin, spreading evenly along the length and out until about 1 inch from each edge. Roll up the tenderloins making sure the dressing is not falling out on the edges. Pan sear all sides in a little olive oil for color. Then place in preheated oven for 10 - 12 minutes.
• Allow pork to rest at least 10 minutes before slicing into ¾ inch rounds.
• Serve with a savory Aus Jus and Sweet Potato puree.

CAJUN CORNBREAD STUFFING EGG ROLLS

Steps:

• Place a large skillet over medium-high heat with the butter. Once melted, add the Andouille sausage and cook, stirring often, until rendered and crispy. Add the onion, garlic, carrot, celery, and bell pepper. Cook until the vegetables have softened, about 8 minutes. Season with the Cajun seasoning.
• Transfer the mixture to a large bowl and let cool slightly. Add the crumbled cornbread, stuffing mix, and chicken stock. Mix until well combined. If the mixture appears to be too dry, add a bit more chicken stock. Let cool completely.
• Working with one egg roll wrapper at a time, lay it down so a point is facing you and it looks like a diamond. Fill the center with about 2 tablespoons of stuffing. Then bring the two side points into the center and roll into a tight log. Seal the end with a bit of water mixed with the cornstarch. Continue filling and rolling the rest until all the stuffing has been used.
• Fill a heavy-duty Dutch oven about halfway up with vegetable oil and heat to 350 degrees F. Fry the egg rolls in batches, until golden brown and crispy all around, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Serve warm with gravy for dipping!

CAJUN CORNBREAD STUFFING

Steps:

• Fry bacon until crisp, remove from pan and set aside.
• Drain grease from skillet, reserving 1 tbs.
• Saute garlic,onion,green pepper and celery in 1 tbs. of bacon grease until softened.
• In a large mixing bowl,combine sauteed vegetables,crab meat,shrimp,crumbled bacon,cornbread,chicken broth,seafood seasoning and sage.
• Use to stuff poultry.

CORNBREAD STUFFING WITH WAGYU CAJUN SAUSAGE

Steps:

• PREPARING THE BUTTERMILK CORN BREAD:Preheat the oven to 375 degrees. Sift the cornmeal, flour, sugars, baking powder, and kosher salt into a large bowl. In another bowl, whisk the egg, grapeseed oil, buttermilk, and sour cream.Then, fold into the dry ingredients into the wet ingredients with a rubber spatula until combined (DO NOT OVER-MIX).Transfer the batter to the prepared baking dish (use a small amount of grapeseed oil to coat the bottom of the baking dish prior to pouring the batter in).Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Note: The cornbread can be made the day before and set out to stale.
• PREPARING THE FULLBLOOD WAGYU CAJUN SAUSAGE AND VEGETABLES:Melt 2 ounces of butter in heavy, large sauté pan over medium-high heat. Add Fullblood Wagyu cajun sausage, and brown while breaking it up into small pieces with a wooden spoon. Cook cajun sausage for about 10 minutes. Add bell peppers, Jalapeño, shallots, celery, garlic, and thyme to large sauté pan. Sauté until vegetables are just tender and mixture is very moist, about 15 minutes. Add chicken stock, cayenne pepper, and green onion to the large sauté pan with the vegetables and sausage, and cook for a few more minutes.Place all cooked ingredients in a large bowl
• FINAL STEPS:Cut prepared buttermilk cornbread into 1-inch cubes. Fold the buttermilk cornbread cubes into the large bowl with the cooked vegetables and cajun sausage.Season with kosher salt and freshly ground black pepper.Serve warm, and enjoy!