Seafood Shrimp and Cajun-Spiced Oyster Stuffing Bake Recipe

If you’re on the hunt for a dish that bursts with flavor and soul, look no further than this incredible Seafood Shrimp and Cajun-Spiced Oyster Stuffing Bake Recipe. It’s an absolute celebration of fresh shrimp and vibrant Cajun spices mingling beautifully with the rich textures of French bread and buttery aromatics. This dish isn’t just stuffing; it’s a hearty, soulful bake that brings warmth to any table and invites you to savor every crispy, spicy, shrimp-filled bite. Whether for a festive feast or a cozy dinner, this recipe promises to become your new favorite go-to for seafood lovers craving a Cajun twist.

Ingredients You’ll Need

Ingredients You’ll Need

Gathering the right ingredients is your first fun step toward making this Seafood Shrimp and Cajun-Spiced Oyster Stuffing Bake Recipe come alive. Each one plays a crucial role in layering flavors, from the robust shrimp stock to the medley of fresh herbs and spices that give this dish its signature Cajun kick.

• Jumbo shrimp (3 pounds, peeled and deveined): The star seafood that brings sweetness and a tender bite to the stuffing.
• Shrimp shells (from the peeled shrimp): Perfect for making a rich, flavorful shrimp stock that elevates the whole dish.
• Oil (2 tablespoons): Used for sautéing, it helps to develop the deep flavors of the shrimp shells and veggies.
• Yellow onion (1 small and 1 cup finely chopped): Adds sweetness and depth when cooked down in both the stock and stuffing mix.
• Celery (2 stalks chopped and 1 cup finely chopped): Brings a crisp, aromatic undertone that’s essential in a traditional stuffing.
• Minced garlic (1 tablespoon and 4 cloves): Provides the punchy, savory notes that Cajun cooking thrives on.
• Cold water (6 cups): The base for the shrimp stock that infuses the dish with ocean flavors.
• Bay leaves (2): Offer an earthy fragrance that rounds out the stock’s flavor.
• Fresh thyme (2 sprigs and 1 tablespoon leaves): Adds a subtle herbaceous lift, balancing the spice.
• Salt (1/4 teaspoon and 1/4 teaspoon kosher salt): Enhances all the layers of flavor throughout the recipe.
• Unsalted butter (8 tablespoons plus more for greasing): Creates a luscious, rich mouthfeel and helps sauté the vegetables.
• Green bell pepper (1 cup chopped): Introduces a slight sweetness and vibrant color contrast.
• Cajun seasoning (1 teaspoon): Brings the bold, spicy character that defines this stuffing.
• Old Bay seasoning (1 teaspoon): Adds a hint of complexity with its blend of spices complementing the shrimp.
• Adobo seasoning (1 teaspoon): Gives a smoky, garlicky depth to the stuffing mix.
• Fresh parsley (2 tablespoons chopped plus more for garnish): Delivers a fresh, bright finish and visual appeal.
• French bread (16 ounces cubed, about 8 to 9 cups): The foundation of the stuffing that absorbs all the delicious liquids and flavors without getting soggy.
• Shrimp stock (2 ½ cups, strained): Intensely flavorful liquid that moistens the bread and brings it all together.
• Large eggs (2 beaten): Act as a binder to hold the stuffing firmly while baking.

How to Make Seafood Shrimp and Cajun-Spiced Oyster Stuffing Bake Recipe

Step 1: Make the Shrimp Stock

The magic begins with building a deeply flavorful shrimp stock from the discarded shells. Start by heating oil in a large pot over medium heat and cook the shrimp shells until they turn pink — this releases an amazing aroma that signals flavor extraction. Then sauté chopped onion, celery, and garlic until soft. Next, add cold water, bay leaves, thyme, and salt, then simmer uncovered for 35 to 40 minutes. Finally, strain the mixture and reserve 2 ½ cups of this briny, fragrant stock to infuse your stuffing later.

Step 2: Cook the Aromatics and Shrimp

In a large skillet, melt the butter and gently cook finely chopped onion, celery, and bell pepper until tender and fragrant—this creates a luscious base for your stuffing. Stir in minced garlic along with Cajun, Old Bay, and adobo seasonings, plus fresh parsley and thyme. The spices bring a rich, layered heat with each fragrant stir. Finally, toss in the chopped shrimp, cooking until just opaque, ensuring every bite is packed with tender seafood flavor.

Step 3: Assemble and Bake

Time to bring it all together! In a large bowl, combine the cubed French bread with your aromatic shrimp and vegetable mixture. Pour in the reserved shrimp stock and beaten eggs, seasoning with kosher salt. Stir to moisten the bread perfectly—aim for a mix that’s moist without sogginess; add extra stock by the tablespoon if needed. Spread the stuffing evenly in a butter-greased 8×11-inch baking dish, cover with foil, and bake at 350°F (175°C) for 25 minutes. Remove the foil and bake an additional 15 to 20 minutes until the top turns a beautiful golden brown.

Step 4: Rest and Garnish

After baking, let your Seafood Shrimp and Cajun-Spiced Oyster Stuffing Bake Recipe rest for about 10 minutes. This resting period allows flavors to settle and the stuffing to firm up, making it easier to serve. Finish with a scattering of fresh parsley on top for a vibrant pop of color and freshness that perfectly complements the bold flavors within.

How to Serve Seafood Shrimp and Cajun-Spiced Oyster Stuffing Bake Recipe

Garnishes

A sprinkle of fresh parsley is not just for looks—it adds a lovely herbaceous brightness that cuts through the richness of the dish. For an extra touch, consider a few fresh thyme leaves or a light drizzle of melted butter infused with garlic or Cajun spices.

Side Dishes

Since this seafood stuffing bake is wonderfully flavorful and substantial on its own, pair it with simple sides like a crisp garden salad or steamed green beans. For a more indulgent spread, creamy mashed potatoes or roasted sweet potatoes beautifully complement the Cajun spices and seafood richness.

Creative Ways to Present

Serve this stuffing bake right from the dish to keep the cozy, communal vibe. For a fun twist, spoon portions onto individual plates topped with a dollop of tangy remoulade or a squeeze of fresh lemon to brighten the seafood flavors. It’s also fantastic stuffed inside roasted bell peppers or served alongside blackened fish for a Cajun feast.

Make Ahead and Storage

Storing Leftovers

Leftovers of this recipe keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it just as delicious, if not better, the next day.

Freezing

You can freeze leftovers by storing the stuffing in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge before reheating to maintain its creamy, tender texture.

Reheating

Reheat leftovers in the oven at 350°F (175°C), covered with foil to prevent drying out, until warmed through—about 15 to 20 minutes. For crispier edges, remove the foil for the last 5 minutes. Microwave reheating works in a pinch but may soften the topping.

FAQs

Can I make this recipe without fresh shrimp shells?

While fresh shrimp shells add unbeatable depth to the stock, you can substitute with high-quality seafood or fish stock if needed. The dish will still be delicious but might lose a bit of that custom shrimp flavor.

Is this stuffing spicy?

Yes, the Seafood Shrimp and Cajun-Spiced Oyster Stuffing Bake Recipe carries a gentle to moderate heat from Cajun, Old Bay, and adobo seasonings—balanced and warm without being overwhelming. Adjust the Cajun seasoning as you like to suit your spice preference.

Can I use other types of bread?

French bread is ideal here for its texture and ability to soak up the stock without becoming mushy. You can use other crusty breads like sourdough or Italian bread, but avoid softer sandwich breads which might become overly dense.

How can I make this dish vegetarian?

To make a vegetarian version, substitute the shrimp and shrimp stock with mushrooms or vegetable broth. Use smoked paprika and seaweed flakes for a touch of smoky, ocean-like flavor.

What wine pairs well with this stuffing bake?

A crisp, unoaked white wine such as Sauvignon Blanc or a dry Riesling beautifully complements the seafood and Cajun spices, refreshing the palate between bites.

Final Thoughts

This Seafood Shrimp and Cajun-Spiced Oyster Stuffing Bake Recipe is truly a showstopper that brings together bold Cajun flavors with the delicate sweetness of fresh shrimp in every bite. It’s a dish you’ll want to make again and again, whether for festive gatherings or a comforting family dinner. Don’t hesitate—dive into this recipe and enjoy the magic of seafood and spice all baked into one unforgettable stuffing dish.

Seafood Shrimp and Cajun-Spiced Oyster Stuffing Bake Recipe

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This seafood stuffing recipe features a flavorful blend of jumbo shrimp, aromatic vegetables, and spices baked into a savory bread stuffing. The dish begins with a rich shrimp stock made from shrimp shells, which infuses the stuffing with deep seafood flavor. Sautéed aromatics and seasoned shrimp are combined with bread cubes and shrimp stock, then baked until golden and delicious. Perfect as a side or a hearty main for special occasions, this stuffing offers a delightful Cajun and Creole-inspired taste experience.

• Author: Paula
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings
• Category: Side Dish
• Method: Baking
• Cuisine: Cajun/Creole

Ingredients

Shrimp Stock Ingredients

• 2 tablespoons oil
• Shells from 3 pounds jumbo shrimp (shrimp reserved for stuffing below)
• 1 small yellow onion, chopped
• 2 stalks celery, chopped
• 1 tablespoon minced garlic
• 6 cups cold water
• 2 bay leaves
• 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
• 1/4 teaspoon salt

Stuffing Ingredients

• 8 tablespoons unsalted butter (plus more for greasing the pan)
• 1 cup finely chopped yellow onion
• 1 cup finely chopped celery
• 1 cup chopped green bell pepper
• 4 garlic cloves, minced
• 1 teaspoon Cajun seasoning
• 1 teaspoon Old Bay seasoning
• 1 teaspoon adobo seasoning
• 2 tablespoons fresh parsley, chopped (plus more for garnish)
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 3 pounds jumbo shrimp, peeled, deveined, and chopped into small pieces (shells reserved for stock above, 21/25 count)
• 16 ounces French bread, cubed (about 8 to 9 cups)
• 2 1/2 cups shrimp stock (from above, strained)
• 2 large eggs, beaten
• 1/4 teaspoon kosher salt

Instructions

1. Make the shrimp stock: Heat the oil in a large pot over medium heat. Add the shrimp shells and cook until they turn pink, about 5 minutes. Then add chopped onion, celery, and garlic; cook until softened, about 5 minutes. Stir in water, bay leaves, thyme, and salt. Simmer uncovered for 35 to 40 minutes to extract maximum flavor. Finally, strain the stock and reserve 2 1/2 cups for the stuffing.
2. Cook the aromatics: In a large skillet, melt the butter over medium heat. Add the finely chopped onion, celery, and green bell pepper. Cook until softened and fragrant, about 6 to 8 minutes. Stir in minced garlic, Cajun seasoning, Old Bay seasoning, adobo seasoning, fresh parsley, and thyme leaves. Cook for an additional 1 to 2 minutes to meld the spices with the vegetables.
3. Cook the shrimp: Add the chopped shrimp to the skillet with the aromatics. Cook, stirring occasionally, until the shrimp become opaque and are cooked through, about 3 to 4 minutes.
4. Assemble the stuffing: In a large mixing bowl, combine the cubed French bread with the shrimp and vegetable mixture. Stir in the 2 1/2 cups of shrimp stock, beaten eggs, and kosher salt. Mix gently until the bread is moistened evenly but not soggy. If needed, add more stock a tablespoon at a time to reach the desired moisture.
5. Bake the stuffing: Preheat your oven to 350°F (175°C). Grease an 8×11-inch baking dish with butter. Spread the stuffing mixture evenly in the prepared dish. Cover tightly with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 15 to 20 minutes until the top is golden brown and slightly crisp.
6. Rest and serve: Let the stuffing sit for 10 minutes after baking to allow flavors to settle. Garnish with fresh chopped parsley before serving warm.

Notes

• Save the shrimp shells immediately after peeling to make a flavorful stock.
• Adjust the amount of stock to ensure the bread does not become too soggy or too dry.
• Use French bread with a sturdy crust to hold up well in the stuffing.
• If you prefer a spicier stuffing, increase the Cajun or Old Bay seasoning slightly.
• This dish can be prepared a day ahead; assemble and refrigerate before baking.
• To reheat, cover with foil and bake at 350°F for 15-20 minutes until warmed through.