SMOKED OYSTER SEAFOOD DRESSING RECIPE WITH CRABMEAT AND SHRIMP

Smoked Oyster Seafood Dressing Recipe with Crabmeat and Shrimp image

Provided by @MakeItYours

Number Of Ingredients 17

Previous Next

1 Pone of Cornbread (recipe follows)
2- 3.7 ounce Canned Smoked Oysters, drained and chopped
8 ounce Crab Claw Meat, picked
1 Onion, diced
½ cup Celery, finely diced
32 ounces Chicken Stock
10.5 ounce Cream of Shrimp Condensed Soup (undiluted)
3 Eggs, lightly beaten
1 teaspoon Kosher Salt (or Sea Salt)
½ teaspoon Freshly Ground Black Pepper
2 tablespoons Poultry Seasoning
1 teaspoon Ground Sage
½ teaspoon Onion Powder
3 cups Self Rising Cornmeal
1½ cups Chicken Stock
2 Eggs, beaten
2 tablespoons Butter

Steps:

Preheat oven to 350°F (176°C).
Cut cornbread into cubes and transfer to a large mixing bowl then add the chopped smoked oysters, crabmeat, onion, celery, chicken stock, cream of shrimp soup, beaten eggs and seasonings; stir to combine.
Transfer the dressing mixture to a rectangle baking dish (I used a 10x14), place into the oven and bake for 1 hour or until golden brown and set as desired.
Preheat oven to 400°F (204°C)
Place a cast iron skillet in the oven as it preheats while you make the cornbread batter.
In a medium mixing bowl; add the cornmeal, chicken stock and eggs then mix to combine.
Carefully remove the hot skillet from the oven using pot holders and add 2 tablespoons of butter to the skillet and allow it to melt. Once melted, pour in the cornbread batter then bake 25 minutes, or until golden brown. (see notes)