What’s For Dinner?
My Momma's Shrimp and Oyster Stuffing
(First star is lowest, fourth star is highest)
Asking readers for their favorite dressing recipes brought a rich array of choices, including this one.
Sidney Corum, CEO of Lithonia caterers Chef Ago Go, prepares this creole stuffing for his mother, Ruth Corum. For the corn bread, use your favorite recipe, a mix, or store bought. If the stuffing doesn't seem moist enough, add reduced-sodium chicken broth until it reaches the desired texture. Be careful not to overcook the stuffing, as that dries out the oysters.
-- Elizabeth Lee
Hands on time: 15 minutes Total time: 1 hour Serves: 10
3 tablespoons butter, divided use
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 teaspoon gumbo file
1 teaspoon dried sage
12 cups crumbled corn bread
1 teaspoon salt
Black pepper to taste
1/4 teaspoon cayenne pepper, or more to taste
1/2 cup milk
2 large eggs, lightly beaten
1 pint fresh, shucked oysters, drained (reserve liquid)
1/2 pound small shrimp, peeled and deveined
Lightly coat a 9-by-13 baking dish with butter. Add mixture to the pan. Thinly slice remaining tablespoon butter and dot the stuffing with butter. Bake for about 30 minutes, until top is lightly browned and crispy.