Lighter Cajun Seafood Cornbread Dressing (or Stuffing)

INSTRUCTIONS

1. Set oven to 400F.

2. Place a large, deep pan on medium heat and immediately add the sausage, even if the skillet is not hot.  As the skillet heats up, the fat from the sausage will slowly render to coat the pan.  Chop up the sausage as it cooks and when there are nearly no more pink pieces, about 2 minutes, add the olive oil and stir.

3. Add the veggies and cook for about 5 minutes or until the edges of the onion turn brown and slightly translucent.

   Increase the heat to medium-high then add the shrimp and crab.  Stir to mix and sear the meat for about 2 minutes.

4. Add the remaining oil, then all the spices.  Stir immediately to prevent burning, and do not worry if some spices stick to the bottom of the skillet.  Continue stirring until everything is covered in spices and oil.

   Turn OFF the heat or remove the pan from the heat.

   Note: If your pan is large enough to bake the dressing in, do the following steps inside the same pan. If not, add the final ingredients to a baking dish.

5. Add handfuls of the crumbled cornbread and about 1 cup of the broth to the pan and stir, folding everything together.  Repeat until all cornbread and broth have been used and everything is well incorporated.  Add the bay leaves to the mixture.

   Note: If you are using another dish to make the stuffing, lightly spray the baking dish with oil before adding the ingredients.

   Cover and bake for 35 – 40 minutes.  Then remove the top and bake for an additional 10 – 15 minutes or until the top has browned.

6. Remove from the oven and let it rest for at least 15 minutes, then garnish and enjoy!

   It will last in the fridge for 4 days or 3 months in the freezer.

   If you want a side to accompany this dish, consider a garden salad or, my favorite, roasted mixed veggies.