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Categories:Viewed: 36 - Published at: 2 years ago
Ingredients
- 3 boxes Jiffy cornbread mix (bake per instructions)
- 3 lb. cooked salad size shrimp
- 2 cans white crab meat, drained
- 3 pkg. frozen onion and bell pepper
- 1 stick butter
- 2 cans cream of celery soup
- 3 (32 oz.) cans chicken broth
- salt, black pepper and Tony Chachere's seasoning to taste
- 1 Tbsp. Zatarain's liquid crab boil
Method
- Mix soup and chicken broth into a large pan.
- Add onion and green pepper.
- Mix and simmer until tender.
- Add butter, shrimp, crabmeat and all seasonings.
- Pour this mixture over crumbled cornbread and mix well.
- Bake at 350° until done.
- Makes 2 average size casseroles or 1 large.
