Alabama Wild Shrimp and Smoked Venison Sausage Cornbread Dressing

Written by Alabama Wildlife Federation

Wednesday, 10 November 2010 04:56

Alabama Wild Shrimp & Smoked Venison Sausage Cornbread Dressing

1 loaf white bread (toasted)
1 pan cornbread
1 lb medium Alabama raw shrimp (peeled)
1 lb smoked venison sausage
2 large yellow onions (diced)
½ bell pepper (diced)
1 stalk celery (diced)
Salt & pepper to taste
2 tsp. Tony Chachere’s Creole Seasoning
4 raw eggs
1 49 ½ oz plus 1-14 oz can chicken broth

- 3 C. Self-rising buttermilk cornmeal
- 1 pint buttermilk
- 2 eggs
- ½ C. vegetable oil
- Mix all ingredients, pour into greased 9 in. pan, bake at 450 for 20-25 minutes.

(Cornbread) Mix all ingredients in large mixing bowl, pour into 2-9x13 in baking pans, bake at 400 for about an hour or until done.

Crabmeat Au Gratin

1 bunch little green onions (diced)
2 sticks margarine
2 T. self-rising flour
1 pint half & half
¼ C. cooking sherry
½ lb Alabama crab meat
1 ½ C. finely shredded sharp cheddar cheese
Salt, pepper & Tony Chachere’s to taste

Sauté green onions in margarine. Combine half & half and 3 T. flour. Add to green onions and margarine. Add ½ lb crabmeat and ¼ C. cooking sherry. Simmer until mixture begins to thicken. Add 1 ½ C. cheese, simmer until cheese melts. Remove from heat. Serve over the dressing.

Recipe provided by: Jay Tidwell