Cajun Hush Puppy Dressing
Ingredients
• 6–8 Guidry’s jalapeno hush puppies, crumbled (cooked)
• 4 cups cornbread, crumbled
• 1 lb. LA Select shrimp or crawfish
• ½ lb. Tasso
• 1 cup onion, finely diced
• ½ cup bell pepper, diced
• ½ cup celery, diced
• 3 green onions, sliced
•
• 2 cloves garlic, minced
• 1 teaspoon Cajun seasoning
• ½ teaspoon dried thyme
• 2 large eggs, lightly beaten
• 2 cups chicken or seafood stock (add more if needed)
• 2 tablespoons butter
• Salt and pepper to taste
Instructions
1. Preheat oven to 350°F and butter a 9×13-inch baking dish.
2. In a large skillet, melt butter over medium heat. Add onion, bell pepper, celery, and garlic; sauté until tender, about 5 minutes.
3. Add seafood and Tasso and cook until just done. Remove from heat.
4. In a large mixing bowl, combine crumbled hush puppies and cornbread.
5. Stir in the cooked vegetables and meat mixture. Season with Cajun seasoning, thyme, salt, and pepper.
6. Mix in beaten eggs, then slowly add stock until the dressing is moist but not runny.
7. Spread the mixture evenly into the prepared dish.
8. Bake for 35–40 minutes, or until golden brown on top and firm in the center.
9. Serve warm — with a drizzle of pepper jelly
Chef Johnnie G
