Shrimp And Smoked Sausage Cornbread Casserole

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 lbs uncooked medium shrimp, peeled and deveined
• 1/4 cup butter
• 1 onion, finely chopped
• 2 stalks celery, finely chopped
• 1 -2 tablespoon fresh minced garlic (or to taste)
• 3/4 lb dry smoked sausage
• 3 green onions, chopped
• 2 cups canned corn niblets, drained
• 1 jalapeno pepper, seeded and finely chopped
• 2 teaspoons cumin (can use less, or adjust to taste)
• 1 teaspoon cayenne pepper (optional or to taste)
• 2 -3 tablespoons chopped fresh cilantro
• 1 1/2 cups milk
• 3 large eggs, lightly beaten
• 1 tablespoon seasoning salt (or use salt to tasste)
• black pepper
• 1 1/4 cups yellow cornmeal
• 3/4 cup flour
• 1 -2 tablespoon sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 egg, slightly beaten
• 3 tablespoons melted butter
• 1 1/2 cups buttermilk

Recipe

• 1 for the cornbread; (the cornbread can be prepared up to a day in advance) set oven to 425 degrees.
• 2 generously grease a 10-inch oven-proof skillet.
• 3 place the buttered skillet in the oven to 5 minutes to heat.
• 4 in a bowl combine the cornmeal, flour, sugar, baking powder and salt.
• 5 in another bowl combine the eggs, melted butter and buttermilk; add to the dry ingredients; stir just until moistened.
• 6 transfer the batter to the hot skillet.
• 7 bake at 425 degrees for about 20-25 minutes, or until golden.
• 8 cool the baked cornbread and then cut into 1-inch cubes.
• 9 arrange in a single layer in a 15 x 10-inch baking sheet.
• 10 bake at 350 degrees for about 15-20 minutes or until lightly browned; set aside.
• 11 for the casserole; butter a 13 x 9-inch baking dish.
• 12 melt butter in a large skillet over medium heat; add in onion and celery, saute for about 5 minutes or until softened (add in the garlic the last 2 minutes of cooking).
• 13 add in the uncooked shrimp, sausage, green onions, corn and jalapeno pepper; cook stirring constantly until the shrimp just begins to turn pink; remove from heat (the shrimp will still be raw).
• 14 stir in cumin with cilantro and cayenne (if using) milk and 3 beaten eggs; mix to combine.
• 15 add in the cubed cornbread; gently mix with a wooden spoon (it does not matter if the cornbread breaks!).
• 16 season with seasoned salt (or salt and black pepper).
• 17 spoon the mixture into prepared baking dish.
• 18 bake for about 30-35 minutes at 350 degrees.