Best Cajun Seafood Cornbread Stuffing For Pork Chicken Or Fish Recipes

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



Cornbread Stuffing W/Shrimp & Andouille (Cajun/Creole ZWT-9) image

(From a Food & Wine Magazine article) -- Star chef Susan Spicer comes from a strong European Christmas tradition. But in New Orleans, her holiday means a magnificent Cajun/Southern feast. She runs BAYONA (1 of the finest restaurants in New Orleans) & has been garnering local & national acclaim since 1986. In 1989, FOOD & WINE declared her 1 of that yr's Best New Chefs. Her training is French & her food global (including So Louisiana Cajun & New Orleans Creole). Her Christmas dinner was featured in Food & Wine Magazine & included a shrimp & andouille stuffing ("my version of something that's fairly common in New Orleans"). Of this recipe, she said "Andouille adds a wonderful smoky flavor to sweet cornbread stuffing". As an added bonus, this stuffing can be "made & refrigerated 1 dy before baking. Just bring it to room temp before baking." Prep time was estimated, begins w/pre-cooked cornbread & 15 min was allowed for ingredient prep. Enjoy!

Provided by twissis

Categories     Vegetable

Time 1h45m

Yield 10 Side-Dish Servings, 10 serving(s)

Number Of Ingredients 15

1 (8 ounce) package Jiffy cornbread mix (Pre-cooked & broken into 1-in pieces)
1 lb andouille sausage (quartered lengthwise & sliced crosswise 1/2 in thick)
3 tablespoons unsalted butter
2 medium onions, coarsely chopped
2 lbs celery, coarsely chopped
8 scallions (white & tender green parts only, coarsely chopped)
1 lb large shrimp (shelled, deveined & halved crosswise)
1 tablespoon fresh garlic, minced
1 tablespoon sage, chopped
1 tablespoon thyme, chopped
3 cups chicken stock or 3 cups canned low sodium chicken broth
1/2 cup flat leaf parsley, coarsely chopped
salt
fresh ground pepper
Tabasco sauce

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).

Nutrition Facts : Calories 370.2, Fat 20.2, SaturatedFat 7.6, Cholesterol 95, Sodium 1238.5, Carbohydrate 26.9, Fiber 3.9, Sugar 4.4, Protein 19.6

CAJUN CORN BREAD STUFFING



Cajun Corn Bread Stuffing image

Categories     Herb     Pepper     Pork     Side     Bake     Christmas     Thanksgiving     Stuffing/Dressing     Sausage     Cornmeal     Corn     Fall     Winter     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 15

Buttermilk Corn Bread
6 tablespoons (3/4 stick) butter
1 pound andouille or other spicy fully cooked smoked sausage (such as hot links), diced
3 cups chopped red bell pepper
3 cups chopped green onions (about 2 bunches)
1 cup chopped shallots (about 8)
1 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons chopped fresh thyme or 2 teaspoons dried
2 teaspoons dried rubbed sage
1 teaspoon ground allspice
3/4 teaspoon cayenne pepper
1/2 teaspoon minced bay leaves (about 8 small)
4 large eggs, beaten to blend
1 1/2 cups (about) canned low-salt chicken broth

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



Cajun Cornbread Stuffing image

Make and share this Cajun Cornbread Stuffing recipe from Food.com.

Provided by islandgirl77551

Categories     Breads

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 slices bacon
2 garlic cloves (minced)
1/4 cup onion (diced)
1/4 cup celery (diced)
1/4 cup green pepper (diced)
1/4 cup crabmeat (lump)
1/4 cup shrimp (cooked and chopped)
1 cup cornbread (crumbled)
1/2 cup chicken broth
1 teaspoon seafood seasoning
1/4 teaspoon sage

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.

Nutrition Facts : Calories 69.1, Fat 5.6, SaturatedFat 1.9, Cholesterol 8.2, Sodium 199.3, Carbohydrate 2.3, Fiber 0.5, Sugar 0.9, Protein 2.3

ROASTED PORK TENDERLOIN WITH CAJUN CORNBREAD STUFFING



Roasted Pork Tenderloin With Cajun Cornbread Stuffing image

Make and share this Roasted Pork Tenderloin With Cajun Cornbread Stuffing recipe from Food.com.

Provided by Food.com

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 21

2 pork tenderloin
1 tablespoon kosher salt
1/2 tablespoon black pepper
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
2 cups dried cornbread
2 tablespoons butter
1/4 cup red pepper, diced
1/2 cup onion, diced
3/4 cup celery, diced
8 ounces andouille sausages, diced
1 tablespoon thyme, chopped
1 tablespoon sage, chopped
1 tablespoon rosemary, chopped
1 garlic clove, minced
2 cups chicken stock or 2 cups broth
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon kosher salt
1 teaspoon white pepper, ground
egg, whisked

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.

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