Ingredients
Method
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
Cook the Seafood and Vegetables:
- In a large skillet over medium heat, melt the butter.
- Add the crabmeat, shrimp, onion, celery, and green bell pepper. Cook for about 5 minutes, stirring frequently, until the vegetables are tender and the shrimp is pink and fully cooked. Remove from heat and set aside.
Combine the Dry Ingredients:
- In a large mixing bowl, combine the cornbread stuffing mix, seasoned bread crumbs, and sugar. Stir to mix evenly.
Mix in the Seafood and Vegetables:
- Add the cooked seafood and vegetable mixture to the bowl with the dry ingredients. Stir gently to combine.
Add the Creamy Base:
- Stir in the condensed cream of mushroom soup and chicken broth. Mix until everything is evenly coated and moist.
Assemble the Dish:
- Spoon the stuffing mixture into the prepared baking dish, spreading it evenly across the surface.
Bake:
- Bake in the preheated oven for about 30 minutes, or until the top is golden brown and lightly toasted.
Serve:
- Remove from the oven and let the stuffing rest for a few minutes before serving. Enjoy as a side dish or a main course!
Notes
- Seafood Substitutions: You can replace crabmeat with imitation crab or substitute shrimp with scallops or lobster.
- Make It Spicy: Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
- Gluten-Free Option: Use gluten-free stuffing mix and breadcrumbs.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
- Make Ahead: Assemble the dish a day ahead, cover, and refrigerate. Bake fresh before serving.