Geraldine Jones Louisiana Seafood Stuffing Recipe 425

GERALDINE JONES' LOUISIANA SEAFOOD STUFFING RECIPE - (4.3/5)

Steps:

• Place corn bread stuffing mix in large bowl. Heat 2 tablespoons oil in skillet and saute onion, celery, bell pepper and garlic until tender, 10 minutes. In another skillet, fry minced gizzards in remaining 1 tablespoon oil 10 minutes. Add oysters, shrimp and crab meat and cook until shrimp is done, 5 to 7 minutes. Add gizzard mixture to bowl along with reserved oyster and crab juice. Fill empty oyster jar with water twice and add to stuffing mix. Add more liquid if stuffing appears too dry. Blend sauteed vegetables, seasoned salt, pepper, green onions and parsley into stuffing mix. Return stuffing to skillet. Cook on low heat about 10 minutes, then return to baking pan and bake at 350°F until brown, 25 to 30 minutes. This recipe yields 16 servings. Each of 16 servings: 187 calories, 412 mg sodium, 43 mg cholesterol, 5 grams fat, 25 grams carbohydrates, 11 grams protein, 0.32 gram fiber

SEAFOOD BOUDIN RECIPE - (4.3/5)

Steps:

• In a food processor, combine the crawfish, shrimp, shallots, cream, brandy, salt, cayenne, and pepper. Turn the mixture into a mixing bowl. Stir in the rice and parsley. Using the feeding tube on a mixer, stuff the seafood mixture into the casings to make 3-inch links. Bring a large saucepan of salted water up to a boil. Add the peppercorns, onion, lemon slices and bay leaf and cook for 2 minutes. Add the sausage and poach until firm to the touch and plump, about 5 minutes. Remove from the water and let cool. In a large saute pan, over medium heat, melt the butter. Pan-fry the sausage for 3 to 4 minutes on each side. Remove from the pan and keep warm. To serve, spoon the sauce in the center of each plate, and top with sausages. Serve immediately with Mustard Cream Sauce. This recipe yields 8 servings.

DOUBLE CORN - CORNBREAD STUFFING RECIPE - (4.4/5)

Steps:

• CORNBREAD: Preheat oven to 400°F. Grease a 13x9x2-inch baking pan; set aside. In a large bowl stir together cornmeal, flour, sugar, baking powder, and salt; set aside. In a medium bowl whisk together the milk, eggs, and melted butter. Add milk mixture all at once to cornmeal mixture. Stir just until moistened. Spoon batter into prepared pan. Bake about 20 minutes or until golden brown around the edges and a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Cut cornbread into 1-inch cubes (you should have about 10 cups). STUFFING: Preheat oven to 325°F. Spread cubed cornbread in an even layer in a 15x10x1-inch baking pan. Bake, uncovered, for 10 to 15 minutes or until dry and crisp. Cool in pan on a wire rack. In a large skillet cook corn and onion in 1/2 cup butter over medium heat for 8 minutes or until starting to brown, stirring occasionally. Stir in salt, crushed red pepper, and black pepper. In a very large bowl combine cornbread cubes, spinach, and corn mixture (bowl will be full, but will be easier to stir once the broth is added). Drizzle with enough broth to moisten, tossing lightly to combine. Spoon into a 3-quart baking dish or casserole. Bake, uncovered, for 40 minutes or until heated through (165°F) and top is lightly browned. Top with chopped parsley.