Savory Cajun Shrimp and Clam Cornbread Stuffing
Indulge in the rich flavors of the Gulf Coast with this delectable Cajun Seafood Cornbread Stuffing. Inspired by a beloved specialty from a Houston butcher, this stuffing combines flaky cornbread, succulent shrimp, and savory clams, all enveloped in a creamy, seasoned base. Perfect as a hearty accompaniment for pork chops, chicken breasts, or fish, this dish captures that authentic Cajun essence. Each bite brings a delightful fusion of earthy spices and savory seafood, making it an unforgettable addition to your dinner table. Easy to prepare and satisfying, it's an ideal choice for weeknight meals or festive gatherings. Plus, it can be made ahead and frozen for convenience, allowing you to savor its deliciousness anytime!
6
Servings
200
Calories
15
Ingredients
Ingredients
Onion
1 cup (finely chopped)
Celery
1 cup (finely chopped)
Butter
1/4 cup (melted)
Breadcrumbs
2 cups (unseasoned, dry, fine crumble)
Cornbread
2 cups (baked and crumbled, fine crumble)
Salt
1/2 tablespoon
Pepper
1 teaspoon
Sage
1/2 tablespoon plus 1/2 teaspoon
Garlic Powder
1 teaspoon
Poultry Seasoning
1 teaspoon
Cream of Chicken Soup
1 (10 3/4 ounce)
Chicken Broth
1 (14 ounce) (brought to a simmer)
Eggs
2 (beaten)
Fresh Shrimp
1/2 lb (cleaned and chopped)
Minced Clams
1 (6 1/2 ounce) can
Instructions
1
Preheat your oven to 375°F (190°C).
2
Bake the cornbread according to recipe #4290 and let it cool, or use any leftover cornbread. Crumble it into fine crumbs until you have 2 cups.
3
Clean and devein the shrimp, then chop them into roughly 1/2-inch pieces. Save the shells for later.
4
In a small saucepan, bring the chicken broth to a simmer. Add the shrimp shells and simmer for about 20 minutes, then set aside. Be sure to include the juice from the canned clams once ready.
5
In a skillet, melt the butter over medium heat. Add the finely chopped onion and celery, sautéing until they are tender and fragrant.
6
In a large mixing bowl, combine the breadcrumbs, crumbled cornbread, salt, pepper, sage, garlic powder, and poultry seasoning. Mix well to ensure an even distribution of spices.
7
Strain the broth mixture into the breadcrumb mixture using a fine sieve or colander, discarding the shells. Stir briefly to combine.
8
Add the cream of chicken soup and beaten eggs to the mixture, stirring thoroughly to ensure everything is well combined.
9
Gently fold in the chopped shrimp and minced clams, being careful not to break the seafood apart too much.
10
Check the consistency of the stuffing. It should be moist but hold together. If it's too dry, add additional chicken broth or a splash of beer until you can scoop it with a large spoon and it holds a heaped shape, allowing a little to run off the edges.
11
Prepare pieces of pork, chicken, or fish by placing them on greased foil large enough to fold up around the sides. Place the assembled foil pockets on a baking sheet.
12
Spoon a generous amount of stuffing over each piece of meat. The cooking time will vary based on the thickness of the protein and the stuffing amount.
13
Bake for approximately 1 hour or until a meat thermometer reads the appropriate temperature for your chosen protein. Allow to rest for 5 minutes before carefully unfolding the foil and transferring to plates using a spatula.
14
Freeze any leftovers for easy reheating later.
Nutrition Information
5g
Fat
27g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Cajun Shrimp and Clam Cornbread Stuffing?
It is a Gulf Coast-inspired dish that combines flaky cornbread, succulent shrimp, and savory clams in a seasoned, creamy base.
What are the primary proteins in this stuffing recipe?
The main proteins included in the stuffing are fresh shrimp and minced clams.
What temperature should I preheat my oven to?
The oven should be preheated to 375 degrees Fahrenheit or 190 degrees Celsius.
How much cornbread is required for this recipe?
You will need 2 cups of crumbled cornbread.
What should I do with the shrimp shells?
Simmer the shrimp shells in chicken broth for about 20 minutes to add extra flavor to the broth mixture.
How should the vegetables be prepared?
One cup of onion and one cup of celery should both be finely chopped and sauteed in butter until tender.
What spices are used to season the stuffing?
The seasoning includes salt, pepper, sage, garlic powder, and poultry seasoning.
Can I use leftover cornbread for this dish?
Yes, the recipe allows for the use of any leftover cornbread or cornbread baked according to recipe #4290.
What is the purpose of the cream of chicken soup?
It acts as a binding agent and provides a creamy texture to the stuffing.
How do I prepare the fresh shrimp?
The shrimp should be cleaned, deveined, and chopped into roughly 1/2-inch pieces.
How many eggs are needed for the recipe?
The recipe calls for 2 beaten eggs.
What should the consistency of the stuffing be before baking?
The stuffing should be moist and hold together, allowing it to be heaped on a spoon without running off excessively.
What can I add if the stuffing mixture is too dry?
You can add additional chicken broth or a splash of beer until the desired consistency is reached.
How do I cook the stuffing with meat?
Place pieces of pork, chicken, or fish on greased foil, spoon the stuffing over the meat, and fold the foil to create a pocket.
How long does the stuffing and meat need to bake?
It should bake for approximately 1 hour, or until the meat reaches the appropriate internal temperature.
How long should the dish rest after being removed from the oven?
Allow the dish to rest for 5 minutes before unfolding the foil and serving.
Can this Cajun cornbread stuffing be frozen?
Yes, it can be made ahead and frozen for convenience.
How many servings does this recipe yield?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains 200 calories.
What is the fat content per serving?
There are 5 grams of fat per serving.
How many carbohydrates are in each serving?
There are 27 grams of carbohydrates per serving.
How much protein is in each serving?
Each serving provides 12 grams of protein.
What type of breadcrumbs should be used?
Use 2 cups of unseasoned, dry, fine breadcrumbs.
Do I include the liquid from the canned clams?
Yes, you should include the juice from the canned clams in the broth mixture.
What size of clam can is used?
The recipe uses one 6.5-ounce can of minced clams.
What size of soup can is required?
Use one 10.75-ounce can of cream of chicken soup.
Can I use this as a side dish?
Yes, it is an ideal hearty accompaniment for pork chops, chicken, or fish.
What is the best way to clean the shrimp shells before simmering?
The shells should be saved after cleaning and deveining the fresh shrimp.
Is there any specific way to mix the seafood?
Gently fold in the chopped shrimp and minced clams to avoid breaking the seafood apart too much.
How should the foil be prepared for baking?
The foil pieces should be large enough to fold around the meat and should be greased before use.