Shrimp and Smoked Sausage Cornbread Casserole

"To save time prepare the cornbread recipe up to 2 days in advance or prepare and freeze the cornbread until ready to use in the recipe, I have only made this stuffing using this cornbread recipe so I cannot say how it would be using another cornbread recipe, I use andouille sausage for this but any dry smoked sausage will do, I prefer andouille --- if your shrimp is small you can leave the shrimp whole, I also add in cayenne for heat :)"
 
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Ready In:
55mins
Ingredients:
24
Serves:
8-10
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ingredients

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directions

  • For the cornbread; (the cornbread can be prepared up to a day in advance) set oven to 425 degrees.
  • Generously grease a 10-inch oven-proof skillet.
  • Place the buttered skillet in the oven to 5 minutes to heat.
  • In a bowl combine the cornmeal, flour, sugar, baking powder and salt.
  • In another bowl combine the eggs, melted butter and buttermilk; add to the dry ingredients; stir JUST until moistened.
  • Transfer the batter to the hot skillet.
  • Bake at 425 degrees for about 20-25 minutes, or until golden.
  • Cool the baked cornbread and then cut into 1-inch cubes.
  • Arrange in a single layer in a 15 x 10-inch baking sheet.
  • Bake at 350 degrees for about 15-20 minutes or until lightly browned; set aside.
  • For the casserole; butter a 13 x 9-inch baking dish.
  • Melt butter in a large skillet over medium heat; add in onion and celery, saute for about 5 minutes or until softened (add in the garlic the last 2 minutes of cooking).
  • Add in the uncooked shrimp, sausage, green onions, corn and jalapeno pepper; cook stirring constantly until the shrimp JUST begins to turn pink; remove from heat (the shrimp will still be raw).
  • Stir in cumin with cilantro and cayenne (if using) milk and 3 beaten eggs; mix to combine.
  • Add in the cubed cornbread; gently mix with a wooden spoon (it does not matter if the cornbread breaks!).
  • Season with seasoned salt (or white salt and black pepper).
  • Spoon the mixture into prepared baking dish.
  • Bake for about 30-35 minutes at 350 degrees.

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Reviews

  1. I knew before ever making this that it would be a hit at our house. I made it exactly by the recipe. In my opinion, the key is to use Andouille Sausage, if you have access to it. Luckily, I live in southern Louisiana and have access to some of the best Andouille Sausage. This is a definite keeper! I served it with a side of mustard greens ~ delicious.
     
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