Cajun Seafood Cornbread Stuffing for Pork Chicken or Fish
Elevate your holiday table or weeknight dinner with this irresistible Cajun Seafood Cornbread Stuffing, a bold and flavorful twist on a classic side dish. Combining tender, flaky cornbread with the briny richness of shrimp and lump crabmeat, this stuffing is infused with the vibrant spices of Cajun seasoning and a medley of aromatic vegetables. Perfectly moist and bursting with flavor, it’s versatile enough to be baked on its own or stuffed into pork, chicken, or fish for a show-stopping main course. Whether you're hosting a Southern-inspired feast or looking to add a touch of coastal flair to your menu, this stuffing delivers the perfect balance of comfort and sophistication. Ready in just an hour, it’s the ultimate way to bring excitement to your table!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 4 cups cornbread (pre-baked or store-bought)
- 4 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 3 diced celery stalks
- 1 medium, diced green bell pepper
- 3 minced garlic cloves
- 1 cup shrimp (peeled, deveined, and chopped)
- 1 cup lump crabmeat (picked over for shells)
- 1 tablespoon Cajun seasoning
- 2 tablespoons, chopped fresh parsley
- 1 cup chicken or seafood stock
- 1 large egg
- 0.25 teaspoon salt (to taste)
- 0.25 teaspoon black pepper (to taste)
- 1 tablespoon (for greasing the baking dish) olive oil or cooking spray
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a baking dish with olive oil or cooking spray if you prefer to bake the stuffing separately instead of stuffing into meat or fish.
Crumble the cornbread into small pieces in a large mixing bowl and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and green bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chopped shrimp to the skillet and sauté for 2-3 minutes until they just turn pink. Remove the skillet from heat and gently fold in the crabmeat.
Sprinkle the Cajun seasoning, salt, and black pepper over the mixture and stir to incorporate.
Pour the skillet mixture into the bowl with the crumbled cornbread. Add the chopped parsley and mix gently to combine.
In a small bowl, whisk together the chicken or seafood stock and the egg. Pour this liquid mixture over the cornbread mixture and stir until everything is moistened and well combined. The stuffing should be moist, but not soggy. Add a splash more stock if necessary.
If baking separately: Transfer the stuffing mixture to the greased baking dish and spread it out evenly. Bake uncovered in the preheated oven for 30-40 minutes, or until the top is golden brown and the stuffing is heated through.
If stuffing pork, chicken, or fish: Spoon the prepared stuffing into the cavity or slit of your meat or fish. Secure with kitchen twine or toothpicks as needed and bake or cook the meat according to your recipe instructions, ensuring the stuffing reaches an internal temperature of 165°F (74°C).
Remove from the oven, let it cool slightly, and serve as a flavorful accompaniment or main dish!
Nutrition Facts
Calories |
726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 1499 mg | 65% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 17.7 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 232 mg | 18% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 609 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
