A savory cornbread casserole with shrimp and crab. |
Ingredients
- One (9-by-13-inch) pan cornbread (If using a boxed mix, may require 2-3 boxes. Prepare according to directions on package.)
- 2 tablespoons olive or vegetable oil
- 1 large onion, chopped
- 2 green bell peppers, chopped
- 1 red bell pepper, chopped
- 4 stalks celery, chopped
- Two (10.5-ounce) cans low-sodium or reduced-fat cream of mushroom soup
- 1 pound fresh or frozen raw shrimp, thawed, tail removed, peeled, and deveined
- 1 pound chunk crab meat, canned, fresh, or frozen
Instructions
- Preheat oven to 350 F.
- Let pan of cornbread cool.
- While cornbread is cooling, heat oil in a pan and sauté onion, peppers, and celery until are soft, about 5 minutes.
- Crumble the cornbread in the 9-by-13-inch pan. Add the sautéed vegetables and cream of mushroom soup and mix.
- Add the shrimp and crab meat and mix gently.
- Bake until the top browns, about 30 minutes.
Notes
Chef's Notes
This is the author's favorite recipe of her grandmother’s, who taught her how to make the dish.
Recipe submitted by Porsha Deun for Savor the Flavor of Flint, a community-based partnership with Michigan Department of Health and Human Services to promote delicious, healthy eating and highlight recipes from local chefs and home cooks in the city of Flint.
Nutrition
Serving: 1 cupCalories: 310calCarbohydrates: 37gProtein: 17gFat: 10gSodium: 710mgFiber: 4g