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Shrimp and Oyster Stuffing

Serves: 10
Hands On Time: 
Total Time: 


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 powder
1 teaspoon dried sage
12 cups crumbled cornbread
1 teaspoon salt
Freshly ground black pepper
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


Heat oven to 350 degrees. Lightly coat a 9-by-13 baking dish with butter.

In a medium skillet over medium heat, melt 2 teaspoons butter. Saute celery, onion and bell pepper about 10 minutes, or until onions are a deep gold. Reduce heat if needed to prevent browning. Remove from heat and place in a large bowl.

Add gumbo file and sage to sauteed vegetables and mix well. Add corn bread and stir. Add salt, black pepper and cayenne pepper and combine, then stir in milk and eggs. If oysters are large, cut them in pieces. Add oysters and shrimp to mixture; stir well. Add reserved liquid from oysters and 1 tablespoon melted butter and stir until moistened.

Add mixture to prepared baking dish. Thinly slice remaining tablespoon butter and dot the stuffing with butter. Bake for about 30 minutes, until top is lightly browned and crispy.

Serve warm. 


Per serving: 615 calories (percent of calories from fat, 29), 22 grams protein, 86 grams carbohydrates, trace fiber, 20 grams fat (6 grams saturated), 184 milligrams cholesterol, 1,673 milligrams sodium.

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