Shrimp and Smoked Sausage Cornbread Casserole
Dive into the bold flavors of the South with this Shrimp and Smoked Sausage Cornbread Casserole, a comforting dish that's perfect for family dinners or gatherings. This hearty casserole combines juicy, perfectly seasoned shrimp and smoky sausage with vibrant bell peppers, sweet corn, and zesty Creole spices, all layered between moist, golden cornbread. Melted cheddar cheese adds a luscious, creamy finish, while the cornbread mix ensures both ease and a tender texture. Ready in just under an hour, this recipe brings together classic Southern ingredients for a crowd-pleasing meal that's rich, satisfying, and full of personality. Keywords like "shrimp and sausage casserole," "Southern cornbread dish," and "Creole-inspired casserole" make this SEO-friendly recipe a must-try for lovers of Southern cuisine.
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Recipe Information
Ingredients
- 1 pound shrimp, peeled and deveined
- 12 ounces smoked sausage, sliced into rounds
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 2 teaspoons Creole seasoning
- 1 cup sweet corn kernels (fresh, canned, or frozen)
- 1 cup shredded cheddar cheese
- 8 ounces cornbread mix
- 0.75 cup whole milk
- 2 pieces large eggs
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
In a large skillet over medium heat, melt the butter. Add the diced yellow onion, red bell pepper, green bell pepper, and minced garlic. Sauté for 4-5 minutes, or until the vegetables are softened.
Add the smoked sausage rounds to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the sausage is slightly browned.
Stir in the shrimp and sprinkle with Creole seasoning. Cook for 3-4 minutes, or until the shrimp just turn pink and are cooked through. Remove the skillet from heat and stir in the corn kernels.
In a large mixing bowl, prepare the cornbread batter by combining the cornbread mix, milk, and eggs according to the package instructions.
Layer half of the cornbread batter into the prepared casserole dish, spreading it evenly.
Pour the shrimp and sausage mixture over the cornbread batter, spreading it out in an even layer.
Sprinkle the shredded cheddar cheese over the shrimp and sausage mixture.
Spread the remaining cornbread batter over the top, gently smoothing it out with a spatula.
Bake the casserole in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the cornbread comes out clean.
Let the casserole cool for 5-10 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
3589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.3 g | 245% | |
| Saturated Fat | 86.4 g | 432% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1694 mg | 565% | |
| Sodium | 7505 mg | 326% | |
| Total Carbohydrate | 266.4 g | 97% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 83.1 g | ||
| Protein | 217.9 g | 436% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1878 mg | 144% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3630 mg | 77% | |
*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.
