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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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