9 cups cornbread, cut into 1" square pieces

3 cups chicken stock

¾ cup cream

¾ cup milk

2 eggs

1 lb of meat (smoked sausage, craw fish, or shrimp)

1 tablespoon of Creole spice, or spice of choice

3 tablespoons vegetable oil

2 cups onion, chopped

1 cup celery, chopped

2 cups assorted bell peppers, chopped

1 teaspoon salt

1 teaspoon pepper

½ teaspoon cayenne

4 cloves garlic

3 teaspoons thyme


In a large bowl combine first five ingredients. Set in fridge for about 1 hour. In a pot cook meat on medium high, adding butter or oil if needed and Creole spice of your choice, for 5-10 minutes. Reduce heat to medium. Add onion, celery, bell peppers, and 3 tablespoons of vegetable oil. Cook for about 15 minutes or until vegetables are soft and start to brown. Add all remaining ingredients into the pot and cook for 1 minute to combine. Remove from heat. Retrieve cornbread mixture from fridge and add to meat/vegetable mixture. Stir to combine. Place into a greased 9X12 baking dish and cook at 350 for about 35 minutes or until internal temperature hits 165. Serves 10-15.

Presented by: Betty Henry, Henry's Deli

Date: 11/26/2013

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