Seafood Cornbread Stuffing S3 E16

shrimp

🥗Healthier: scallops

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned crab

Canned crab is often less expensive and still adds seafood flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can enhance flavor.

cornbread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread adds fiber, while white bread is often cheaper.

Prepare a pan of Jiffy cornbread according to package instructions and let it cool.

Heat a large skillet over medium-high heat and add 1/2 stick of butter to melt.

Add 2 stalks of chopped celery, 1 chopped yellow onion, and mixed bell peppers to the skillet and sauté until softened, about 10 minutes.

Add 2 cloves of minced garlic to the skillet and cook until fragrant.

Stir in 1 can of cream of mushroom soup and 1 1/4 cups of water into the vegetable mixture and mix well.

Add 1/2 pound of chopped shrimp and 1/2 pound of lump crab meat to the mixture and stir to combine.

Season the mixture with 1 teaspoon of Tony Chachere's creole seasoning and mix thoroughly.

Crumble the cooled cornbread into the mixture and stir until well combined.

Add 6 slices of Kobe jack cheese to the mixture and stir until incorporated.

Preheat the oven to 350°F (175°C).

Transfer the stuffing mixture to a greased baking dish and spread evenly.

Bake in the preheated oven for 35 minutes.

Once baked, remove from the oven and garnish with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens