A Basic Seafood Stuffing

You’ll find recipes similar to this throughout the coastal South. It’s used for most fish—stuffed flounder is a favorite along the central Gulf—as well as for shrimp, and by increasing the amount of seafood, it can be cooked in an au gratin as a stand-alone dish. Notice that the Cajun/Creole ‘trinity’ of peppers, onions and celery is used along with a mix of two breads. Minced cooked shrimp and/or oysters can be substituted for the crabmeat. This recipe makes about six cups of stuffing. Cooking times vary according to the seafood used, but brush while hot with melted butter and good sherry before serving. This is best made well beforehand, and it freezes beautifully.

2 cups cornbread crumbs
2 cups French bread crumbs
1 small finely minced white onion
1 small finely minced bell pepper
1/2 cup finely minced celery
1 cup minced cooked shrimp or lump crabmeat
1/2 cup dry white wine
1/4 cup melted butter
1 tablespoon Creole-style mustard
2 cloves finely minced garlic
1 teaspoon cayenne
Salt and black pepper to taste

 

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