Shrimp Boil Cornbread and Etouffeé
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.
Level
IntermediatePrep Time
50 minutesCook Time
30-35 minutesServes
6Cook it With Our
Ingredients
- 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
Directions
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 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 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.
