Seafood Cornbread Dressing

Seafood Cornbread Dressing Cornbread 1 cup all purpose flour 1 cup yellow cornmeal 1/3 cup vegetable oil 1 cup milk 1 large egg pinch of salt 1 tsp granulated sugar Dressing 1 pan Cornbread (crumbled) 1/2 of a 14 oz bag of classic herb stuffing mix (Pepperidge Farm brand) 1 lb shrimp (roughly chopped) 1/2 lb jumbo lump crab meat (if you love me, you won't buy that imitation crab for my recipe) 1 onion 1 bell pepper 2 celery stalks 1 T minced garlic 4 T melted butter 1 10 1/2 oz can Cream of Shrimp 2 cups chicken broth 1 T liquid crab boil 1 T onion powder 1 T garlic powder Cajun seasoning & black pepper to taste Cornbread Preheat oven 400 degrees F Mix all ingredients together well. Pour into a greased 9 inch pan or cast iron skillet Bake for 20-25 mins. or until a toothpick inserted in the center comes out clean. Dressing Preheat oven to 350 degrees F Finely chop onion, bell pepper, green onions, garlic, and celery. Use a food processor if you have one available. In a pan or skillet, saute veggies in 2 T of butter until tender. Add in the cream of shrimp and stir until heated Mix in the crab meat, seasoning, and liquid crab boil In a large bowl, add the crumbled cornbread, herb stuffing mix, and cream mixture. Add in remaining melted butter and broth. Mix well, taste, and adjust seasoning if needed. Fold in the raw shrimp. Pour mixture into a buttered 9x13 casserole dish. Increase oven temp to 375 degrees F Cover with foil and bake for 30 mins. Uncover and continue to bake for an additional 5-10 mins or until as brown as desired. Allow to cool for 10 mins.