Cajun Seafood Cornbread Stuffing For Pork Chicken Or Fish Recipes

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CAJUN CORNBREAD STUFFING



Cajun Cornbread Stuffing image

Bell peppers, andouille sausage, and cayenne give traditional cornbread stuffing a bit of Louisiana flavor.

Provided by Jennifer Armentrout

Categories     Side dishes

Yield 8 to 10

Number Of Ingredients 15

One 14- to 16-oz. loaf freshly baked cornbread, cooled completely
2 Tbs. unsalted butter
2 cups chopped onion
1-1/4 cups chopped celery
1-1/4 cups chopped green bell pepper
3/4 lb. andouille sausage, diced
1/2 cup chopped fresh, flat-leaf parsley
2 Tbs. chopped fresh thyme
1/2 tsp. cayenne
Kosher salt
Ground black pepper
2 cups turkey or chicken broth, more as needed
1/4 cup melted unsalted butter or extra virgin olive oil (optional)
2 large eggs, lightly beaten
Vegetable oil or cooking spray, for baking dish

Steps:

  • Break the cornbread into roughly 3/4-inch chunks. You should have about 8 to 10 cups. Set aside.In a large skillet, melt the butter over medium heat. Add the onions, celery, and green bell peppers and cook, stirring occasionally, until they're slightly softened but still have some crunch. Transfer to a large mixing bowl. Add the bread to the large mixing bowl, along with the andouille, thyme, parsley, and cayenne and toss well. Add salt and pepper to taste. Pour 2 cups of the broth over the stuffing. If the liquid isn't immediately absorbed and pools at the bottom of the bowl, you should have enough; just toss the mixture occasionally for a few minutes until the liquid is absorbed. At first, the bread cubes may feel wet on the outside and still be dry on the inside, but they'll even out as the stuffing cooks. If the bread immediately sucks up the initial 2 cups of liquid, add another 1/2 cup of broth and taste the mixture. The bread should be moist but not soggy. Add up to another 1/2 cup of broth if necessary. Taste the mixture and add salt and pepper as needed. If the mixture doesn't taste as rich as you'd like, add enough melted butter or olive oil to suit your taste. Once you're satisfied with the flavor of the mixture, stir in the beaten eggs. Heat the oven to 375°F. Lightly grease a 9×13-inch baking dish with oil or cooking spray. Spread the stuffing in the dish, cover tightly with foil, and bake until heated through, about 30 minutes. Remove the foil and continue to bake until the top is lightly browned and crisp, another 20 to 30 minutes.

Nutrition Facts : ServingSize 8 to 10

CAJUN SEAFOOD CORNBREAD STUFFING (FOR PORK, CHICKEN OR FISH)



Cajun Seafood Cornbread Stuffing (For Pork, Chicken or Fish) image

When I am in Houston TX I always stop by a Cajun specialty meat shop called Heberts for their delish foods to bring home. One of the stuffings they make is a shrimp cornbread stuffing, they pile it high on pork and fish (you have to take it home and cook it). Well it is to die for. So instead of waiting until I traveled to Houston, I decided to try and copy it, well in my opinion, I topped it. If you like oyster dressing and/or cornbread stuffing, you are going to love this. For the cornbread I used Recipe #4290 .

Provided by Chipfo

Categories     Meat

Time 1h45m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 15

1 cup onion (fine chopped)
1 cup celery (fine chopped)
1/4 cup butter
2 cups breadcrumbs (unseasoned, dry, fine crumble)
2 cups cornbread, baked and crumbled (fine crumble, Cornbread Mix or a cornbread with very little or no sweetness )
1/2 tablespoon salt
1 teaspoon pepper
1/2 tablespoon plus 1/2 teaspoon sage
1 teaspoon garlic powder
1 teaspoon poultry seasoning
1 (10 3/4 ounce) can cream of chicken soup
1 (14 ounce) can chicken broth
2 eggs (beaten)
1/2 lb fresh shrimp
1 (6 1/2 ounce) can minced clams

Steps:

  • Bake cornbread and allow to cool, or use leftover. Crumble into fairly fine crumbs to equal 2 cups.
  • Clean and de-vien shrimp, chop into course pieces, 1/2 inch. Save shells.
  • In a small sauce pan bring chicken broth to simmer, add shrimp shells and simmer for 20 minutes. Set aside and add the juice from the canned clams.
  • Saute onion and celery in butter until tender.
  • Meanwhile, combine breadcrumbs and cornbread crumbs, salt, pepper, sage, garlic powder and poultry seasoning, mix well.
  • Strain broth into crumb mixture with a fine sieve or colender, discard shells, and give a quick stir. Add soup and eggs and stir well.
  • Fold in shrimp and clams.
  • Now, here is the important part, you want a really moist mixture that is not too moist. You may have to add broth or water (I used a tad bit of beer he he) You want to be able to use a big soup spoon, not a ladle but one of those huge spoons, scoop up some of the dressing and if a little runs off the sides but still remains heeped up on the spoon, perfect. If nothing runs off the sides of the spoon and you picked up a big ball of stuffing it is too thick. You need to add broth, water, or in my case beer until it forms a rounded peek when scooped instead of a ball.
  • Now, your stuffing is ready to cook, boy this is good. Take you a good cut of porkchop, fish, or chicken breast, place each serving on a piece of greased foil big enough to fold the sides of the foil up high enough to hold the stuffing, place the servings on cookie sheet and fill it up with the stuffing. Oh man, this just keeps getting better.
  • Depending on how big your pieces of meat are and how much stuffing you put on them will determine on how long you need to cook them. You need to use a meat thermometer to test the doneness. When done, allow to cool 5 minutes, fold back foil and use a spatula to remove onto plate.
  • I cook mine at 375 F for about an hour. I use thick cuts and lots of stuffing. This is good stuff man!
  • I even make these ahead and freeze them, just thaw and cook.
  • Servings, prep and cooking times are estimated as best as I can.

CAJUN CORN MEAL BREADED CHICKEN AND FISH



Cajun Corn Meal Breaded Chicken and Fish image

Strips of chicken breast or catfish fillets with spicy Cajun seasonings and a cornmeal coating fry up crisp and delicious.

Provided by Crisco

Categories     Trusted Brands: Recipes and Tips     Crisco®

Time 45m

Yield 6

Number Of Ingredients 8

1 cup Martha White® Enriched Self-Rising White Corn Meal Mix
1 ½ cups Martha White® All-Purpose Flour
4 teaspoons Cajun seasoning blend, or more to taste
1 teaspoon salt, divided
1 ½ cups buttermilk
1 teaspoon hot pepper sauce, or more to taste
1 ½ pounds boneless, skinless chicken breast*
1 ½ cups Crisco® Vegetable Oil

Steps:

  • Mix corn meal mix, 1/2 cup flour, seasoning and 1/2 teaspoon salt in pie plate. Place remaining 1 cup flour and 1/2 teaspoon salt in shallow bowl. Place buttermilk and hot sauce in separate shallow bowl.
  • Cut chicken or fish lengthwise into 5 x 1-inch strips. Working in batches, coat with flour mixture, shaking off any excess. Dip into buttermilk to coat, then coat with corn meal mixture. Let stand 10 minutes.
  • Heat oil in 12-inch skillet over medium heat. Add chicken or fish to hot oil in batches. Cook 3 minutes. Turn and cook an additional 3 to 4 minutes to until golden brown and internal temperature of chicken reaches 165 degrees F or fish flakes easily with fork. Drain on paper towels.

Nutrition Facts : Calories 914.3 calories, Carbohydrate 54.1 g, Cholesterol 67 mg, Fat 67.5 g, Fiber 2.3 g, Protein 25.8 g, SaturatedFat 11 g, Sodium 1388.5 mg, Sugar 2.9 g

ROASTED PORK TENDERLOIN WITH CAJUN CORNBREAD STUFFING



Roasted Pork Tenderloin With Cajun Cornbread Stuffing image

Make and share this Roasted Pork Tenderloin With Cajun Cornbread Stuffing recipe from Food.com.

Provided by Food.com

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 21

2 pork tenderloin
1 tablespoon kosher salt
1/2 tablespoon black pepper
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
2 cups dried cornbread
2 tablespoons butter
1/4 cup red pepper, diced
1/2 cup onion, diced
3/4 cup celery, diced
8 ounces andouille sausages, diced
1 tablespoon thyme, chopped
1 tablespoon sage, chopped
1 tablespoon rosemary, chopped
1 garlic clove, minced
2 cups chicken stock or 2 cups broth
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon kosher salt
1 teaspoon white pepper, ground
egg, whisked

Steps:

  • Butterfly the pork by making a ¾ inch cut down the length of the tenderloin. Be Careful not to cut all the way through. From that cut into the sides, opening the tenderloin as you go like a flap or book. Use a meat mallet to pound the butterflied tenderloin out flat. Season with seasoning mixture on both sides and rub with a little of the olive oil.
  • In a large bowl crush up cornbread into large crumbs. Using the butter sauté peppers, onion, garlic and celery until they becomes translucent. Add sausage and continue sautéing until has color on all sides. Add contents in the pan to the cornbread crumbs along with the herbs, then the stock. Add eggs and mix well.
  • Preheat oven to 350 degrees.
  • Separate the dressing into 2 equal parts. Put each into the butterflied tenderloin, spreading evenly along the length and out until about 1 inch from each edge. Roll up the tenderloins making sure the dressing is not falling out on the edges. Pan sear all sides in a little olive oil for color. Then place in preheated oven for 10 - 12 minutes.
  • Allow pork to rest at least 10 minutes before slicing into ¾ inch rounds.
  • Serve with a savory Aus Jus and Sweet Potato puree.

CAJUN CORN BREAD STUFFING



Cajun Corn Bread Stuffing image

Categories     Herb     Pepper     Pork     Side     Bake     Christmas     Thanksgiving     Stuffing/Dressing     Sausage     Cornmeal     Corn     Fall     Winter     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 15

Buttermilk Corn Bread
6 tablespoons (3/4 stick) butter
1 pound andouille or other spicy fully cooked smoked sausage (such as hot links), diced
3 cups chopped red bell pepper
3 cups chopped green onions (about 2 bunches)
1 cup chopped shallots (about 8)
1 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons chopped fresh thyme or 2 teaspoons dried
2 teaspoons dried rubbed sage
1 teaspoon ground allspice
3/4 teaspoon cayenne pepper
1/2 teaspoon minced bay leaves (about 8 small)
4 large eggs, beaten to blend
1 1/2 cups (about) canned low-salt chicken broth

Steps:

  • Preheat oven to 350°F. Arrange corn bread on large baking sheet. Bake until slightly dry and toasted, about 20 minutes. Transfer to very large bowl; cool.
  • Melt butter in heavy large Dutch oven over high heat. Add sausage, pepper, green onions, shallots, celery, garlic, thyme, sage, allspice, cayenne and bay leaves and sauté until vegetables are just tender and mixture is very moist, about 15 minutes. Stir vegetable mixture into corn bread. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
  • To bake stuffing in turkey:
  • Add 1/2 up chicken broth to stuffing and mix thoroughly. Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover tightly with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.Uncover stuffing and bake until top begins to brown, about 15 minutes.
  • To bake all stuffing in pan:
  • Preheat oven to 350°F. Butter 13x9x2-inch baking dish. Mix 1 1/2 cups chicken broth into stuffing. Transfer stuffing to prepared baking dish. Cover tightly with buttered aluminum foil. Bake until stuffing is firm and heated through, about 45 minutes. Uncover stuffing and bake until just beginning to brown to top, about 15 minutes.

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