Cajun Cornbread Dressing

Ingredients

• 3 packages Jiffy Corn Muffin mix
• 1 yellow onion, chopped
• 1 bell pepper, chopped
• 2 stalks celery, chopped
• 2 jalapenos, seeded and minced
• 2 lbs shrimp, cut in half
• 1 lb crawfish
• ½ lb crab meat
• 1 lb bacon, cubed
• 2 cloves garlic, chopped
• 2 tsp salt
• ¼ C butter, melted
• 1 tsp black pepper
• 2 tsp Cajun seasoning
• 4 eggs
• 1-2 qt oysters, shucked
• 1½ qt chicken stock
• 1 lb gizzards
• 1 lb liver

Directions

1. Prep Cornbread & Stock: Prepare cornbread per package directions. Simmer giblets in 1 quart water to make stock.
2. Poach Oysters: Remove giblets. Poach oysters in the hot stock just until done; reserve oysters and stock.
3. Cook Bacon & Veg: Brown bacon lardons; remove. Sauté onion, celery, bell pepper, garlic, and jalapeño in bacon drippings until translucent.
4. Add Seafood: Gently warm crawfish and crabmeat in the vegetables - do not overcook.
5. Combine: Crumble cornbread. Mix with bacon, vegetables, seasonings, oysters, crab, and crawfish.
6. Moisten & Bind: Gradually add reserved stock until damp but not wet. Add eggs one at a time to bind (use only as many as needed).
7. Bake: Transfer to a buttered casserole and bake at 400°F for 30 minutes, until golden brown.

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