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My seafood dressing brings scrumptious sophistication to your holiday menu offerings, y'all. Seasoned shrimp and crab flavor pop right out of the crumbled cornbread base that's further electrified with charred Cajun trinity veggies, broth, and a creamy soup that binds it all together. A conversation piece that commands oohs and aahs, this south Louisiana special version of the beloved dish is just as easy as it is impressive. Yep and yay...
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It's a South Louisiana Holiday Favorite, Y'all...
Seafood dressing is a holiday casserole that features shrimp, crabmeat, and crumbled cornbread. It's seasoned with dried spices and browned veggies that pull the rich, homey flavors throughout each bite.
My original spin on the dish includes lots of South Louisiana-inspired elements that make it stand out from the rest in terms of taste and texture. A perfect Thanksgiving or Christmas showpiece, this seafood dressing overflows with sweet and spicy flavors in each well-seasoned bite.
Seafood Dressing Ingredient Essentials & Substitutions
- As with most of my other recipes, this seafood dressing uses 31/35-count shrimp. Before seasoning them, I cut most of them into three pieces so that there is a piece of shrimp in every bite. However, I did leave a few of the shrimp whole to dot the top of the casserole, alerting others that there is indeed shellfish in this dish.
- You can use lump crabmeat or crab claw meat. I used claw meat this time because that's what I already had on hand. But, next time I make it I may use lump crabmeat if that's what is available at the store. It really does not matter which one you use, as they both taste the same and have minimal texture differences in this recipe.
- The browned Cajun trinity veggies and garlic inject the deep, rich South Louisiana flavor profile into the seafood dressing. They're extremely important to the recipe and should not be skipped. At least use browned onions if you're in a pinch, or you'll miss out on a LOT of the intended flavors and textures.
- I used my own trusty gluten free cornbread in this original seafood dressing recipe. I love it and honestly can't get enough of it! But, feel free to use your favorite cornbread, too. Just remember to dry it out some and crumble it as much as you can before using and everything should turn out just fine.
- I used gluten free cream of celery soup with great success in this recipe. I was super happy to find it at Walmart as I think it's the best choice for this recipe. However, I encourage you to use whatever kind of cream soup that you have on hand, if necessary. I also believe that cream of mushroom, garlic, shrimp, and even chicken can all be used interchangeably for this particular dish.
- Lastly, I use Great Value dried spices almost exclusively. I love the low prices and find the quality comparable to the more expensive brands. So, just use the dried parsley flakes and paprika that you already have on hand. Or, pick up some inexpensive ones from Walmart for this seafood dressing recipe.
Considerations
This seafood dressing is a great make-ahead recipe. You can complete the recipe steps, then let the casserole cool completely before refrigerating or freezing it.
I would wrap it in plastic wrap, then aluminum foil, and store it in the fridge for up to two days before serving. Or, I would vacuum-seal it and freeze it for up to one month.
How to Make Seafood Dressing
To start, brown the Cajun trinity veggies in the oil or butter.
Once browned, add the garlic and cook for one more minute.
Now, add the seasonings, shrimp, and crabmeat. (For best results, combine the seasonings with the seafood before you start cooking).
Then, cook for just a few minutes until the shrimp turns opaque.
Now, add the cream of celery soup to the mixture.
Stir to combine, then remove the skillet from heat.
Add one cup of chicken broth and some of the crumbled cornbread.
Keep adding the remaining cornbread crumbles a little at a time until all of them are a part of the dressing. Add more chicken broth, as needed.
I recommend adding ¼ cup of the broth at a time so that you do not add too much.
The seafood dressing mixture should look like the picture below when it's ready to go into the oven. Notice how it is not too thin or too thick, but has a nice, even consistency.
When yours looks like this, slide the skillet into the oven and bake until done.
And that's it, y'all!!
The aromas that escape the oven while this seafood dressing is baking are so enticing that it'll straight put you beside yourself!! Then, once you let it cool down a bit and take your first bite, you relish in the sweet crab and shrimp that have cooked to soft, succulent perfection in the oven.
Then, as you finish off your portion, you revel in the graduated flavor profile that now has the medley of complementary flavors literally dancing on your tongue.
Oh, how I love this seafood dressing, y'all!! It's sooo amazing. And, it practically makes itself once you have all of the ingredients prepped. Honest!
Share with those who always bring something fabulous, fresh, and exciting to the table for you, too. Much holiday food love, and see y'all on the yum side...
More Amazing Holiday Recipes
If you love this recipe, you'll likely enjoy these other South Louisiana-inspired holiday recipes, as well.
Seafood Dressing
Ingredients
For the Seasoned Shrimp and Crabmeat
- 1 pound fresh shrimp, peeled and deveined
- ½ pound fresh crabmeat, picked through for shells lump or claw meat
- 1 tablespoon dried parsley flakes
- ½ teaspoon paprika
- salt, black pepper, and cayenne pepper to taste
For the Seafood Dressing
- 3 tablespoons oil or butter
- 1 large yellow onion, chopped
- 1 large green bell pepper, chopped
- 3 celery ribs, trimmed and chopped
- 1 tablespoon minced garlic
- 1 10.5-ounce can cream of celery soup
- 1 to 2 cups chicken broth
- 1 batch gluten free cornbread cooled, dried out, and crumbled
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Sprinkle the seasonings over the shrimp and crabmeat, then stir to combine.
- Brown the chopped onion, bell pepper, and celery in the oil or butter in a 12-inch cast iron skillet or medium-sized oven-proof pot set over medium-high heat.
- When browned, add the minced garlic and cook for one additional minute, stirring constantly.
- Reduce the heat to medium-low.
- Add the seasoned shrimp and crab to the pot, and stir until combined.
- Cook for about 2 minutes, stirring almost constantly. or until the shrimp turn opaque.
- Pour the cream of celery soup into the mixture and stir until combined.
- Remove the skillet from heat.
- Pour 1 cup of chicken broth and about ⅓ of the crumbled cornbread into the mixture.
- Stir until combined, and finish stirring the rest of the crumbled cornbread into the mixture, adding more chicken broth about ¼ cup at a time until you've reached a well-combined consistency that is neither too runny nor too thick.
- Bake for 25 to 35 minutes, or until the top of the seafood dressing is browned nicely and the casserole is cooked through.
- Let stand for 15 minutes before serving. This brief resting time lets the excess heat out of the dressing, which in turn firms it up and helps it reach its optimal texture.
Video
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
