Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Chef Todd English
Recipe by Coastal Living November 2000

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Recipe Summary test

Yield:
8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut cornbread into 1-inch cubes. Arrange in a single layer in a 15- x 10-inch jellyroll pan. Bake at 350° for 10 to 15 minutes or until lightly browned. Set aside.

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  • Peel shrimp; devein, if desired. Set aside.

  • Melt butter in a large skillet over medium heat; add onion and garlic, and sauté until tender. Add shrimp, sausage, green onions, corn, and jalapeño pepper. Cook, stirring constantly, until shrimp begin to turn pink. Remove from heat. (Shrimp will still be raw.) Stir in cumin and next 5 ingredients. Fold in cornbread. Spoon into a lightly greased 13- x 9-inch baking dish. Bake at 350° for 30 minutes.

Source

The Olives Group

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