Seafood Dressing Recipe by Mr. Make It Happen

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Introduction:

Delicious Seafood Dressing: A Coastal Twist on a Classic

If you’re looking to elevate your holiday table or impress your guests at your next gathering, this seafood dressing is a must-try! With a combination of shrimp, scallops, and lump crab, it’s packed with flavor and sure to be a showstopper. Let’s dive into this scrumptious recipe!

Seafood dressing has its roots in the culinary traditions of the Southern United States, particularly in the coastal regions of Louisiana and the Gulf of Mexico. This dish is a variation of the classic stuffing or dressing, often associated with holiday meals, particularly Thanksgiving.

The use of seafood in dressings is influenced by the abundance of fresh seafood in these regions, including shrimp, crab, and oysters. It reflects the blend of Cajun and Creole cooking styles, which incorporate local ingredients and flavors.

In many homes, seafood dressing is prepared as a side dish to accompany baked fish or roasted meats, showcasing the rich culinary heritage of the South. It embodies the creativity and resourcefulness of using local ingredients to create flavorful, comforting dishes.

Feel free to substitute the seafood options with whatever is in the budget! Crab claw for example is still delicious and much cheaper than Jumbo Lump.

First things first, let’s get our Mise en place together and measure out everything we need. 

The Cajun Trinity is a fundamental flavor base in Cajun and Creole cooking, consisting of three key ingredients: onions, bell peppers, and celery. This aromatic trio is similar to the French mirepoix but has a distinct flavor profile that reflects the rich culinary traditions of Louisiana.

Key Ingredients:

1. Onions: They provide sweetness and depth of flavor, forming the backbone of many dishes.
2. Bell Peppers: Typically green, they add a fresh, slightly bitter taste that complements the sweetness of the onions.
3. Celery: Contributing a crisp texture and earthy flavor, celery helps balance the overall taste of the Trinity.

Usage:

The Cajun Trinity is commonly sautéed together at the beginning of many recipes, forming the foundation for dishes like gumbo, jambalaya, and étouffée. It’s a versatile mix that enhances soups, stews, and sauces, making it essential for anyone looking to explore Cajun and Creole cuisine.

I also like to make my own seafood stock (I have a recipe for this on the blog as well!)

This step of course is optional, and you can use store-bought or chicken/vegetable stock too.

Making your own seafood stock is a fantastic way to infuse your dishes with rich, oceanic flavors. It’s perfect for soups, stews, Risotto’s, and sauces. Here’s a simple recipe to guide you through the process.

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Seafood Stock Recipe

Ingredients:

• Shells from 1-2 lbs of shrimp, crab, or lobster (you can mix them)
• 1 medium onion, roughly chopped
• 2 celery stalks, roughly chopped
• 1 large carrot, roughly chopped
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 tsp black peppercorns
• ½ tsp thyme (dried or fresh)
• 1 small bunch of fresh parsley
• 1 lemon, halved
• 8 cups water
• 1 tbsp olive oil

1. Prepare the Shells:
   After enjoying your shrimp, crab, or lobster, save the shells. Rinse them well to remove any residual meat or sauces.
2. Sauté the Vegetables and Shells:
   In a large stockpot, heat the olive oil over medium heat. Add the onion, celery, carrot, and garlic. Sauté for 4-5 minutes, until the vegetables are soft and fragrant. Add the seafood shells and cook for an additional 5 minutes, stirring occasionally.
3. Add Seasonings and Water:
   Once the shells have cooked down, add the bay leaves, black peppercorns, thyme, parsley, and lemon halves. Pour in 8 cups of water.
4. Simmer the Stock:
   Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 45 minutes to an hour. Skim off any foam that forms on the surface.
5. Strain the Stock:
   After simmering, strain the stock through a fine mesh sieve or cheesecloth into a large bowl or another pot. Discard the solids (shells, vegetables, etc.).
6. Cool and Store:
   Let the stock cool completely before transferring it to airtight containers. Store in the fridge for up to 3 days or freeze for up to 3 months.

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Homemade seafood stock is a versatile and flavorful base that can elevate your dishes. With just a few ingredients and some patience, you’ll have a delicious stock ready to use in your favorite seafood recipes

Step 1: Prepare the Seafood

Start by rinsing the shrimp and scallops under cold water, then pat them dry with a paper towel. Chop the shrimp into bite-sized pieces and set aside.

Step 2: Sauté the Vegetables

In a large skillet over medium heat, add a bit of oil or butter. Sauté the diced onion and celery until they are softened, about 5 minutes. Then, add the diced red and green bell peppers and continue to sauté for another 3-4 minutes until everything is tender.

Step 3: Cook the Seafood

To the skillet, add the chopped shrimp and bay scallops. Cook until the shrimp are pink and the scallops are opaque—about 3-5 minutes. Stir in the lump crab meat gently, making sure not to break it up too much. Add the Better Than Bouillon lobster base and mix well. Season with thyme, All-Purpose seasoning, Lemon Bae, and Old Bay to taste. Remove from heat.

Step 4: Combine the Stuffing Mix

In a large mixing bowl, combine the cornbread and white bread stuffing mixes. Pour in the sautéed seafood and vegetable mixture. Add the chopped parsley and mix everything gently together.

Step 5: Add Stock

Pour in the stock gradually, stirring to combine until the stuffing mixture is moist but not soggy. You might not need all the stock, so add it slowly and adjust to your desired consistency.

Step 6: Bake the Dressing

Preheat your oven to 350°F (175°C). Transfer the mixture to a greased baking dish and spread it evenly. Cover with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and crispy.

Step 7: Serve and Enjoy

Once your seafood dressing is beautifully baked, remove it from the oven and let it sit for a few minutes before serving. This dish pairs wonderfully with roasted meats, or it can be enjoyed on its own as a decadent side.

Conclusion

This seafood dressing brings a delightful coastal flair to any meal. With its blend of succulent seafood and flavorful herbs, it’s a dish that will have everyone coming back for seconds! Perfect for special occasions or a comforting family dinner, it’s sure to become a new favorite in your kitchen.

Happy cooking, and enjoy every delicious bite!

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