Old Tyme Cajun Cornbread Casserole
Enjoy this cornbread casserole any time you get a hankering for eating something
- 2 packages Pioneer Yellow Cornbread Mix
- 1/2 cup unsalted butter
- 1/2 cup
green onions, tops and bottoms, chopped
- 1/2 cup celery, chopped
- 1/2 cup bell
- 1/2 pound boiled and chopped hot sausage
- 1 pound Louisiana
wild-caught shrimp, peeled and de-veined (16–20 count)
- 1 pound Louisiana crawfish
- 1 pound Louisiana blue crab claw meat
- 1/2 cup whole milk
- 1 (11 ounce) can cream-style corn
- 1/2 cup rich chicken or seafood broth (if needed)
- 2 whole eggs, beaten
- 1 cup mild cheddar cheese, shredded
- 1/4 cup Italian flat-leaf
- Frank Davis Sprinkling Spice or other Cajun seasoning
- Bake the cornbread as directed per the package instructions. Don’t shut
your oven off.
- Allow the cornbread to cool, and then crumble it with your hands into a
large mixing bowl.
- Melt the butter in a large sauté pan (I’m thinking maybe a 14-incher), then
add the onions, celery, and bell pepper, and simmer the mixture down until the
- When all that’s done, drop in the hot sausage and add in the shrimp, the
crawfish tails, and the crab claw meat.
- Toss completely, and cook the mixture for about 5 minutes, stirring often.
- Add the milk and creamed corn, and stir until that mixture is fully blended.
If at this point you notice that the casserole is a tad on the dry side, stir
in about 1/2 cup rich chicken or seafood broth.
- Finish the casserole by folding all these ingredients into your bowl of
crumbled-up cornbread. Fold in the beaten eggs, the shredded cheddar cheese,
and the minced Italian flat-leaf parsley.
- Season the mixture with either a little Frank Davis Sprinkling Spice or
Tony Chachere’s Creole Seasoning to taste.
- Transfer the concoction to an 11 x 14-inch baking dish and bake it at 350
degrees F for right about 45 minutes until deep golden brown.
Cooking/Prep Time: 1 to 1 1/2 hour
Serves 6 to 12
Chef’s note: If you can’t find Pioneer Cornbread Mix where you shop, then substitute
the mix in your store that has the lowest sugar content. You don’t want this rich
seafood-flavored casserole tasting overly sweet.
Reprinted with permission from
Other Cajun and Creole recipes you may like...
French Market Beignets
Shrimp Creole 3
Bayou Jambalaya-Style Sausage and Rice
Cajun Sweet Potato Fries with Yogurt Dipping Sauce