This recipe comes from Chef Kolby Kash...just in time for the holidays! See his website
Ingredients:
A pan of day-old cornbread (if you need to use fresh cornbread, crumble it up on a cookie sheet and bake it for a few minutes until it is dry and crispy.)
2 large celery stalks, chopped 1 small onion, chopped 1 red bell pepper, chopped 4 Tablespoons butter 1 can Cream of Chicken soup 2 cups shrimp/seafood stock (or chicken stock) Seafood seasoning 1 teaspoon garlic powder or paste 1 egg 1 lb peeled and deveined shrimp, chunked 1 lb of lump crab meat (or 12 oz crawfish tails
Get the butter melted and saute the vegi's. Add the garlic and seafood seasoning (or salt and pepper). Add the can of Cream of Chicken soup and one can of seafood stock( I made my own with the shrimp shells). Bring that up to a boil then simmer.
Crumble the cornbread in a large bowl. Whisk the egg and add it to the cornbread. Pour in the vegi/soup/stock mixture. Season the shrimp and add those and the crab (I used crawfish tails) to the mixture of cornbread. Add more seafood stock as needed to get it good and moist. Taste and add seasoning as needed.
Pour mixture into a greased 9 x13 casserole dish and bake at 350 degrees for 45 minutes, until golden brown.
