Ingredients:

  • 17 oz cornbread mix (2 boxes Jiffy 8.5 oz each, prepared lean with egg whites and Greek yogurt)
  • 1 lb Wild-caught Medium Shrimp, peeled, deveined, and chopped
  • 1 lb Colossal Lump Crab Meat
  • 1 tbsp Extra Virgin Olive Oil
  • 1.5 cups Yellow Onion, finely diced
  • 1 cup Celery, finely diced
  • 1 cup Green Bell Pepper, finely diced
  • 4 cloves Garlic, minced
  • 2 Green Onions, sliced thinly
  • 2.5 cups Low-Sodium Seafood Stock
  • 1 tbsp Cajun Seasoning (no-salt-added)
  • 1 tsp Dried Thyme
  • 0.5 tsp Smoked Paprika
  • 0.25 tsp Freshly cracked black pepper

Instructions:

  1. Prep the base. Bake 17 oz (480g) of cornbread mix using egg whites and Greek yogurt. Once cool, crumble it into a large bowl and let it sit uncovered for at least 4 hours. Note: This air drying prevents the dressing from becoming a pudding like consistency.
  2. Heat the oven. Preheat to 375°F (190°C) and lightly grease your ceramic dish with olive oil.
  3. Sauté the Trinity. In a cast iron skillet over medium heat, cook 1.5 cups onion, 1 cup celery, and 1 cup bell pepper in olive oil until the onions are soft.
  4. Aromatics and Shrimp. Stir in 4 cloves of minced garlic for 30 seconds. Add the chopped shrimp and sear for exactly 60 seconds until they turn a vibrant sienna color.
  5. Combine ingredients. Move the vegetable and shrimp mixture into the bowl with the cornbread. Add 1 lb (450g) of lump crab meat.
  6. Season the mix. Sprinkle in the Cajun seasoning, thyme, smoked paprika, and black pepper.
  7. Hydrate the dressing. Gradually fold in the seafood stock until the mixture feels heavy and moist but no liquid pools at the bottom.
  8. Transfer and bake. Spread the mixture into the ceramic dish. Bake for 45 minutes until the top is a deep mahogany and the edges are crackling.
  9. Rest the dish. Take it out of the oven and let it sit for 10 minutes. Note: This allows the moisture to redistribute so the center isn't runny.
  10. Final touch. Garnish with sliced green onions for a fresh emerald contrast just before serving. The transformation in the oven is where the magic happens. You will see the edges start to pull away from the sides of the dish, and the aroma of the toasted cornbread and seafood will fill your kitchen. That 10 minute rest is the hardest part, but it is essential for the structure.