Seafood cornbread dressing
7 cup cubed/ crumbled cornbread
1 small yellow onion chopped
2 stalks celery chopped
1 small bell pepper chopped
2 large eggs beaten
10 tbsp butter salted
4 cups vegetable broth
2 tsp garlic powder
2 tsp onion powder
1 tsp cracked black pepper
1 tsp salt
1 1/2 tsp old bay seasoning
1 lb crab meat
1 lb shrimp meat
Preheat the oven to 300 F.
lightly grease a cookie sheet or bake dish, then place all of the cornbread on the bake sheet.
Place the cornbread into the oven for 30 minutes.
After 30 minutes, remove the cornbread from the oven.
turn the over up to 350F.
Let the cornbread cool down, then toss it into a large mixing bowl.
Place a large pan on the stovetop, and turn the heat to medium.
Add 2 tbsp of butter into the pan, and let it melt.
Once the butter has melted, and starts to bubble, toss in the chopped vegetables.
Cook the veggies until they are translucent , then toss them into the mixing bowl.
Melt 8 tbsp of butter, then pour it into the large mixing bowl.
Next add in the shrimp, and crab meat. Mix everything until well combined.
Sprinkle in the garlic powder, onion powder, pepper, salt, and old bay seasoning.
Fold all of the ingredients.
Pour in all of the vegetable broth, and mix.
Last, but not least, add in the beaten eggs, and mix everything until well combined.
Butter a 9×13 dish, and pour all of the dressing into the dish.
smooth out the dressing, then cover the bake dish with aluminum foil.
Bake on 375 F for 40 minutes.
Remove from the oven, and let sit for 5 minutes.