E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page 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. Level Intermediate Prep Time 50 minutes Cook Time 30-35 minutes Serves 6 Cook it With Our 10.25 Inch Cast Iron Skillet Ingredients Cornbread 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 Etouffee 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 10.25 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. Contributed By: Judy Armstrong Judy Armstrong of Prairieville, La., competed in the 2019 Lodge National Cornbread Cook-off with this recipe. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page 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. Level Intermediate Prep Time 50 minutes Cook Time 30-35 minutes Serves 6 Cook it With Our 10.25 Inch Cast Iron Skillet Ingredients Cornbread 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 Etouffee 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 10.25 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. Contributed By: Judy Armstrong Judy Armstrong of Prairieville, La., competed in the 2019 Lodge National Cornbread Cook-off with this recipe. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
