Best Cajun Cornbread Stuffing Egg Rolls Recipes

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 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.

CAJUN CORN BREAD STUFFING

Steps:

• Preheat oven to 350°F. Arrange corn bread on large baking sheet. Bake until slightly dry and toasted, about 20 minutes. Transfer to very large bowl; cool.
• Melt butter in heavy large Dutch oven over high heat. Add sausage, pepper, green onions, shallots, celery, garlic, thyme, sage, allspice, cayenne and bay leaves and sauté until vegetables are just tender and mixture is very moist, about 15 minutes. Stir vegetable mixture into corn bread. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
• To bake stuffing in turkey:
• Add 1/2 up chicken broth to stuffing and mix thoroughly. Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover tightly with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.Uncover stuffing and bake until top begins to brown, about 15 minutes.
• To bake all stuffing in pan:
• Preheat oven to 350°F. Butter 13x9x2-inch baking dish. Mix 1 1/2 cups chicken broth into stuffing. Transfer stuffing to prepared baking dish. Cover tightly with buttered aluminum foil. Bake until stuffing is firm and heated through, about 45 minutes. Uncover stuffing and bake until just beginning to brown to top, about 15 minutes.

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.

CREOLE CORNBREAD STUFFING

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a 13x9-inch pan.
• Combine the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well.
• Whisk together 5 eggs, 6 tablespoons melted butter, and buttermilk. Add wet to dry ingredients, mixing just until incorporated. Pour into prepared pan.
• Bake in preheated oven until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.
• To Make Stuffing: In a small bowl, combine the 2 tablespoons salt with the white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves.
• In another bowl, combine the minced onions, green onions, parsley, red or green peppers, chili peppers, and garlic.
• Melt 1 cup butter in a large frying pan. Add the spices and cook for a few minutes. Add the vegetables and cook about 5 minutes. Do not allow the vegetables to brown. Add the stock and Tabasco. Stir and cook 5 minutes more. Crumble the cornbread into the skillet and mix; remove pan from heat.
• Whisk 7 eggs and evaporated milk; pour into stuffing mixture. Return to low heat and cook, stirring, for about 2 minutes. Remove the bay leaves. Place stuffing in a bowl; cool before stuffing turkey.

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.

CREOLE CORNBREAD STUFFING (EMERIL'S)

Steps:

• Preheat oven to 400°F Grease a 10x15-inch baking dish or two 9-inch square baking dishes with the butter.
• Combine the chicken stock, cream, milk, eggs and 1 tablespoons Essence in a large bowl and whisk to blend. Add the dried cornbread and stir to mix, breaking up the pieces with a wooden spoon. Cover and refrigerate for 1 hour.
• Meanwhile, heat a large skillet or medium pot over high heat. Add the andouille and cook until browned, about 5 minutes.
• Add the vegetable oil and reduce the heat to medium high. Add the onions, celery, bell peppers, remaining 2 teaspoons Essence, the salt, black pepper, and cayenne; stir to mix.
• Cook the vegetables, stirring occasionally, until very soft and golden, about 15 minutes. Add the garlic and thyme; cook until fragrant, about 30 seconds. Remove from the heat and add to the cornbread mixture. Stir to mix well.
• Pour into the prepared baking dish(es) and bake until golden brown, 35 to 40 minutes.
• Remove from the oven. Serve warm.