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Shrimp Boil Cornbread and Etouffeé

Judy Armstrong | June 23, 2020

Ready to take your taste buds to the Big Easy? Try Judy Armstrong's 2019 Lodge National Cornbread Cook-off recipe. This creole-inspired dish delivers spicy shrimp on top of a yummy slice of cornbread.

Prep Time
50 minutes
Cook Time
30-35 minutes
Shrimp Boil Cornbread and Etouffe’


  • 3 cups water
  • 1 tablespoon liquid shrimp and crab boil
  • 1 tablespoon granulated garlic
  • 3/4 pound (25-31 count) fresh shrimp, peeled, deveined, and coarsely chopped
  • 1, 10-ounce bag frozen corn
  • 2, 6-ounce packages Martha White Yellow Cornbread Mix
  • 2 eggs
  • 1 cup milk
  • 3 thinly sliced green onions
  • 1 tablespoon vegetable oil
  • 2/3 cup vegetable oil
  • 2/3 cup flour
  • 1, 10-ounce can diced tomatoes with chilies
  • 10 ounces seasoning blend
  • 3 cloves minced garlic
  • 2 teaspoons creole seasoning
  • 1/2 teaspoon fresh ground black pepper
  • 2 1/4 cups chicken broth
  • 1 1/2 pound (25-31 count) fresh shrimp, peeled and deveined
  • 4 green onions, thinly sliced and divided


1. Preheat oven to 375 degrees F.

2. In a saucepan, bring water, shrimp and crab boil, and garlic to a boil. Add the shrimp and corn and simmer for 5 minutes. Drain. 

3. Add the Martha White Yellow Cornbread Mixes to a medium bowl. Whisk together the eggs, milk, and green onions, then add to the cornbread mixture. Stir in the drained shrimp and corn. 

4. Coat a 10.25 inch skillet with the vegetable oil; pour the cornbread mixture in the skillet and bake for 30–35 minutes and the top is golden. 

5. In a 10.25 inch Lodge Cast Iron Skillet, heat the oil over medium-high heat. Add the flour, reduce the heat to medium, and stir continuously until the flour is a medium-brown color, about 15 minutes.

6. Add the diced tomatoes, seasoning blend, garlic, creole seasoning, and pepper. Continue stirring for 5 minutes, then stir in the chicken broth until smooth. Simmer for 10 minutes. Add the shrimp and 3 sliced green onions and continue cooking for 15 minutes. 

7. Cut the shrimp boil cornbread into 6 wedges. Serve the etouffeé over a wedge of the shrimp boil cornbread and garnish with a teaspoon of the remaining sliced green onions.

Skillet and Egg Logo
Skillet and Egg Logo
Contributed By: Judy Armstrong

Judy Armstrong of Prairieville, La., competed in the 2019 Lodge National Cornbread Cook-off with this recipe.


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