Sausage and Shrimp Cornbread Stuffing Casserole
Dive into a mouthwatering combination of Southern-inspired comfort and bold coastal flavors with this Sausage and Shrimp Cornbread Stuffing Casserole. Perfect for holiday feasts or any special gathering, this dish showcases golden, crumbly cornbread blended with savory ground sausage, succulent shrimp, and aromatic vegetables like onion, celery, and red bell pepper. Seasoned with a fragrant mix of thyme, smoked paprika, and garlic, and brought together with a creamy broth and egg mixture, this casserole bakes to perfection with a crispy top and tender interior. Ready in just over an hour, this hearty, flavor-packed casserole is the ultimate crowd-pleaser, offering a unique twist on classic stuffing that’s sure to be a showstopper on your table!
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Recipe Information
Ingredients
- 6 cups Cornbread
- 1 pound Large shrimp, peeled and deveined
- 1 pound Ground sausage (mild or spicy)
- 1 medium Yellow onion, finely chopped
- 3 stalks Celery, finely chopped
- 1 medium Red bell pepper, finely chopped
- 3 cloves Garlic, minced
- 4 tablespoons Unsalted butter
- 2 cups Chicken or vegetable broth
- 0.5 cup Heavy cream
- 2 large Eggs
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
In a large skillet, heat olive oil over medium heat. Add ground sausage and cook until browned, breaking it up with a spoon, about 5-7 minutes. Transfer sausage to a plate and set aside.
In the same skillet, melt butter over medium heat. Add chopped onion, celery, and red bell pepper and sauté until softened, about 5-6 minutes. Add minced garlic, smoked paprika, thyme, salt, and black pepper, and cook for an additional 1-2 minutes until fragrant.
Add the shrimp to the skillet and cook until just pink and opaque, about 3 minutes. Remove from heat.
In a large mixing bowl, combine crumbled cornbread, cooked sausage, shrimp mixture (with vegetables), and chopped parsley.
In a separate bowl, whisk together chicken or vegetable broth, heavy cream, and eggs until well combined. Pour this mixture over the cornbread mixture and gently stir until evenly moistened.
Transfer the mixture to the prepared casserole dish, pressing it down slightly to ensure an even layer.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the stuffing is set.
Remove from the oven and let it rest for 5-10 minutes before serving.
Garnish with additional parsley if desired and serve warm.
Nutrition Facts
Calories |
4671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.3 g | 372% | |
| Saturated Fat | 106.8 g | 534% | |
| Polyunsaturated Fat | 20.9 g | ||
| Cholesterol | 1999 mg | 666% | |
| Sodium | 10880 mg | 473% | |
| Total Carbohydrate | 267.1 g | 97% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 51.9 g | ||
| Protein | 237.4 g | 475% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1716 mg | 132% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 4085 mg | 87% | |
*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.
