• Tommy Centola

Old Tyme Cajun Cornbread Casserole

Everyone is spending more family time these days. This makes me think about some comfort food dishes from my childhood. Casseroles were often served in my childhood. Here is a wonderful cajun casserole from Frank Davis.


2 packages Pioneer Yellow Cornbread Mix

1/2 cup unsalted Butter

1/2 cup Green onions, tops and bottoms, chopped

1/2 cup Celery, chopped

1/2 cup Bell Pepper, chopped

1/2 pounds boiled and chopped Hot Sausage

1 pound Louisiana wild-caught Shrimp, peeled and deveined (16-20 count)

1 pound Louisiana Crawfish Tails, chopped

1 pound Louisiana Blue Crab Claw Meat

1/2 cup Whole Milk

1 11-ounce cn Cream-Style Corn

1/2 cup rich Chicken or Seafood Broth (if needed)

2 whole Egg, beaten

1 cup mild Cheddar Cheese, shredded

1/4 cup Flat-Leaf Parsley, minced

Frank Davis Sprinkling Spice or other Cajun Seasoning


First thing you do is bake the cornbread as directed per the package instructions. Don't shut your oven off. Next, allow the cornbread to cool, and then crumble it with your hands into a large mixing bowl.

Melt the butter in a large sauté pan (I thinking maybe a 14-incher), then add the onions, celery, and bell pepper, and simmer the mixture down until the onions clear.

When al that's done, drop in the hot sausage and add the shrimp, the crawfish tails, and the crab claw meat. Toss completely, and cook the mixture for about 5 minutes, stirring often. then add the milk and creamed corn, and stir until that mixture is fully blended. If at this point you notice that the casserole is a tad on the dry side, stir in about 1/2 cup rich chicken or seafood broth.

Finish the casserole by folding all these ingredients into your bowl of crumbled-up cornbread. Fold in the beaten eggs, the shredded Cheddar cheese, and the minced Italian flat-leaf parsley. Season the mixture with either a little Frank Davis Sprinkling Spice or Tony Chachere's Creole Seasoning to taste. Then transfer the concoction to an 11x14-inch baking dish and bake it at 350℉ fro right about 45 minutes until deep golden brown.

Enjoy any time you get a hankering for eating something good!

Chef's note: If you can't find inner Cornbread Mix where you shop, then substitute the mix in your store that has the lowest sugar content. You don't want the rich seafood-flavored casserole tasting overly sweet.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!

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