Cajun Cornbread Dressing

Ingredients

• 3 packages Jiffy Corn Muffin mix
• 1 yellow onion, chopped
• 1 bell pepper, chopped
• 2 stalks celery, chopped
• 2 jalapenos, seeded and minced
• 2 lbs shrimp, cut in half
• 1 lb crawfish
• ½ lb crab meat
• 1 lb bacon, cubed
• 2 cloves garlic, chopped
• 2 tsp salt
• ¼ C butter, melted
• 1 tsp black pepper
• 2 tsp Cajun seasoning
• 4 eggs
• 1-2 qt oysters, shucked
• 1½ qt chicken stock
• 1 lb gizzards
• 1 lb liver

Directions

1. Prepare the cornbread per box instructions
2. Make stock out of 1 qt of water and the giblets.
3. Remove the giblets and poach oysters in the stock until just done (do not overcook). Save the stock and oysters.
4. Cut the bacon into lardons, brown over medium heat and remove.
5. Sauté the onions, celery, bell pepper, garlic and jalapeno in the drippings until translucent
6. Add the crawfish and crabmeat and heat through (do not overcook)
7. Crumble the cornbread and set aside.
8. Combine the bacon, vegetables, seasonings, oysters, crabmeat and crawfish with the crumbled cornbread and mix.
9. Gradually add the stock to the bread mixture until the mixture is damp but not too wet.
10. Add the eggs one at a time to bind the mixture. You may not need to add all four eggs - that should be determined per batch.
11. Turn the mixture into a buttered casserole and bake at 400° for 30 minutes or until golden brown.