Ingredients for Shrimp And Smoked Sausage Cornbread Casserole
- Medium Shrimp
- 2 tablespoons butter (for sautéing)
- 1 medium onion, chopped
- 2 celery stalks, chopped
- Garlic
- Smoked Sausage
- ½ cup chopped green onions
- Canned Corn Niblets
- 1 jalapeño pepper, seeded and minced
- 1 teaspoon ground cumin
- Cayenne Pepper
- Fresh Cilantro
- ½ cup milk
- 3 large eggs
- Seasoning Salt
- Black Pepper
- Yellow Cornmeal
- 1 cup all-purpose flour
- ½ cup sugar
- 4 tsp baking powder
- 1 tsp salt
- Egg
- 1 cup buttermilk
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How to Make Shrimp And Smoked Sausage Cornbread Casserole
- **Get Started:** Preheat oven to 425°F (220°C). Generously grease a 10-inch oven-proof skillet and place it in the preheated oven for 5 minutes to heat.
- **Make the Cornbread:** In a large bowl, whisk together 1 ½ cups cornmeal, 1 cup all-purpose flour, ½ cup sugar, 4 tsp baking powder, and 1 tsp salt.
- In a separate bowl, whisk together 2 large eggs, ½ cup melted unsalted butter, and 1 cup buttermilk.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
- Pour the batter into the hot skillet and bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the cornbread cool completely, then cut it into 1-inch cubes.
- **Prepare the Casserole Filling:** While the cornbread cools, melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 medium onion, chopped, and 2 celery stalks, chopped, and sauté for 5 minutes until softened.
- Add 1 pound of uncooked shrimp (peeled and deveined), 8 ounces of Andouille sausage (or other smoked sausage), sliced, ½ cup chopped green onions, 1 cup frozen corn, and 1 jalapeño pepper, seeded and minced.
- Cook, stirring frequently, until the shrimp turns pink (about 3-5 minutes).
- Remove from heat and stir in 1 teaspoon ground cumin, ¼ cup chopped cilantro, ¼ teaspoon cayenne pepper (or to taste), ½ cup milk, and 3 large eggs, lightly beaten.
- Gently fold in the cubed cornbread. Season generously with seasoned salt to taste.
- **Assemble and Bake:** Butter a 13x9-inch baking dish. Pour the shrimp and cornbread mixture into the prepared dish.
- Bake at 350°F (175°C) for 30-35 minutes, or until heated through and bubbly. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
24g
Fat
69g
Carbs
14g
