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    Seafood Stuffing


    Source of Recipe


    Armin & Junita Meier

    List of Ingredients




    1/2 cup chopped green bell pepper
    1/4 cup chopped red bell pepper
    1/2 cup chopped celery
    1 cup chopped onion
    3 large garlic cloves, chopped
    1/3 cup chopped parsley
    1/2 cup chopped green onion
    1 stick margarine
    1 (14 1/2 oz) can chicken broth
    1 cup peeled shrimp, chopped
    1 cup crab meat
    1 + 1/2 tbs. rubbed sage
    1 + 1/2 tsp. Tony Chachere's
    1/2 tsp. black pepper
    1/2 tsp. salt
    1/2 tsp. garlic powder
    1 batch corn bread (see below or use your favorite recipe)

    Recipe



    Crumble corn bread into pieces in a large bowl. Season crumbs with sage, lack pepper, salt, garlic powder and 1 tsp. Tony's seasoning. Set aside. Heat oven to 350 degrees. Melt margarine in skillet. Add peppers, celery and onion and sauté over medium heat until soft. Add 1/2 tsp. Tony's. Add garlic; sauté 1 more minute. Add shrimp and cook until pink, about 3 minutes. Stir in parsley and green onion. Remove from heat; add crab meat. Pour seafood/vegetable mixture into corn bread crumbs. Mix well. Heat chicken broth until boiling. Stir into stuffing mix. Place in a large casserole, cover with aluminum foil, and bake at 350 degrees for about 30 minutes.

    CORN BREAD
    2 eggs, slightly beaten
    1 cup milk
    1/2 cup oil
    1 + 1/2 cups yellow corn meal
    1 cup all-purpose flour
    1/4 cup sugar
    2 + 1/4 tsp. baking powder
    3/4 tsp. salt

    Heat oven to 450 degrees. Grease a square pan. Combine all ingredients; mix well. Pour batter into greased pan. Bake at 450 degrees for 20-25 minutes.

 

 

 


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