Savannah Seafood Stuffing with shrimp and crab.
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5 from 1 vote

Savannah Seafood Stuffing

Savannah Seafood Stuffing is full of shrimp and crab and lots of onion, celery, and red bell pepper. Makes a great Thanksgiving side!
Course Side Dish
Cuisine Southern
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author Christin Mahrlig

Ingredients

  • 1/2 cup butter
  • 1 medium yellow onion chopped
  • 2 celery stalks chopped
  • 1/2 red bell pepper chopped
  • 1/2 pound fresh shrimp cut into bite-sized pieces if larger, peeled and deveined
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 (14-ounce) a bag herb seasoned stuffing mix
  • 1/2 (14-ounce) a bag cornbread stuffing mix
  • 1 (10,75-ounce) can condensed cream of mushroom soup
  • 1 (14.5-ounce) can chicken broth
  • 3 (5-ounce) cans crab meat drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter cut into slivers

Instructions

  • Preheat oven to 350 degrees and grease a 9X13-inch casserole dish.
  • Melt butter over medium heat in a large pan. Add onion, celery, and red pepper and cook until soft.
  • Add shrimp and cook just until no longer pink. Remove from heat. Stir in Cajun seasoning and thyme and transfer mixture to a large bowl.
  • Add remaining ingredients, EXCEPT butter, to bowl. Stir to mix well.
  • Transfer to prepared casserole dish. Scatter butter pieces over top, place in oven and bake for 30 minutes.

Notes

Depending on personal preference, you may or may not want to add all the chicken broth. For a dryer dressing, add less.