Southwestern Stuffing with Gulf Seafood

Recipe from Coastal Living

More From Coastal Living


  • 1 pound chorizo, chopped
  • 1 tablespoon butter
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 3 to 4 serrano chile peppers, seeded and finely chopped
  • 3 garlic cloves, minced
  • 1/4 cup bourbon*
  • Skillet Cornbread, crumbled
  • 1/2 cup chopped pecans, toasted
  • 1 cup chicken broth
  • 1 cup whipping cream
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/2 pound frozen peeled crawfish tails, thawed
  • 1/2 pound fresh lump crabmeat
  • 1 (12-ounce) container fresh oysters, drained


  1. Brown sausage in a nonstick skillet over medium heat; drain well on paper towels. Set sausage aside.
  2. Melt butter in a large skillet over medium heat; add onion and next 4 ingredients, and saute until tender. Add bourbon. Bring to a boil; reduce heat, and simmer 5 minutes.
  3. Combine chorizo, vegetable mixture, cornbread, and remaining ingredients; toss gently.
  4. Spoon mixture into a lightly greased
  5. 13- x 9-inch baking dish. Bake at 350° for 30 minutes.
  6. *1/4 cup chicken broth may be substituted.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Southwestern Stuffing with Gulf Seafood Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy