Seafood Shrimp and Cajun-Spiced Oyster Stuffing Bake Recipe
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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.