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 Jim Lahey’s No-knead Bread View recipe Chicken and Mushroom Stew With Wild Rice View recipe Mini Goat Cheese Frittatas 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 Jim Lahey’s No-knead Bread View recipe Chicken and Mushroom Stew With Wild Rice View recipe Mini Goat Cheese Frittatas View recipe
