who could resist a savory, southern seafood dish? who could resist anything creamy? I, for one, cannot.
southern food, …seafood? um, yea? we’re pretty much right up my alley. i kid you not, i had this insane craving around 2:30AM and… well it started off as a dream.. However, when i woke up, I still had this desire to want to taste it. I even think I went in my fridge shifting things around looking for left overs.. until it dawned on me i may not have made it yet…
and that’s pretty much how it looked in my dream. 🙂 but to actually taste it, set my soul on fire. on. fire. could you imagine biting into something so creamy and savory, and every other bite is shrimp? or chicken? and the best part, it’s simply perfect just as is. like, that’s it. that’s all i have to give you. if you love seafood dressing, you will absolutely love this dish. if you’ve never had seafood dressing, you must absolutely try this dish!
i used leftover cornbread for this recipe. it had been in the fridge for just one day, so if you plan to make fresh cornbread JUST for this recipe (bless your heart), make sure to only use one box and let it cool completely prior to crumbling.
the best part of this recipe is the creamy chicken and corn that sits right under the seafood dressing. the amount of cream used is completely up to your discretion, but personally, the creamier the better. the added bonuses to this is, the seafood dressing won’t absorb any of the cream, leaving it for you to dip out later !!
45 minPrep Time
30 minCook Time
1 hr, 15 Total Time
2 cups of crumbled cornbread
1 pound of shrimp, deveined and cut into chunks
1 chicken breast, cut in half, then in 1 inch slices
1 cup chicken stock
3 stalks of celery, chopped
1 stalk of Yellow Corn
½ of an onion, chopped
1 tablespoon of Olive Oil
1 tablespoon of Butter
1 tablespoon of All Purpose Flour
½ cup of heavy whipping cream
salt + pepper to taste
½ cup of Bread Crumbs for topping
preheat your oven to 350 degrees.
season your shrimp lightly with salt and pepper, set aside. season your chicken to your preference. as usual, i chose to use Lawry's seasoning salt, garlic powder, salt and pepper. crumble cornbread into fine pieces and set aside as well.
Add Olive Oil to a skillet on medium heat. Once the oil has become hot, add chopped onions and celery. fold into oil until vegetables have become tender. add the chopped shrimp and cook until all shrimp are mostly pink. fold ingredients into the bowl of crumbled cornbread. in a separate bowl, whisk one egg and fold well into the cornbread mixture.
in a cast iron skillet, on medium heat add one teaspoon of olive oil until warm. add sliced chicken breast and cook until the chicken is about 90% done, then remove from the skillet. without cleaning the skillet, add one tablespoon of butter and one tablespoon of self rising flour and mix together until a roux forms. try your best to pick up any remains from the chicken and fold them into the roux.
once the roux has formed, slowly pour in one cup of chicken stock. eye your pours to about a tablespoon and a half each time, whisking in the flour so that it blends slowly. once your chicken stock has blended smoothly with the roux, pour in heavy whipping cream and stir. this is the best time to lightly season with salt and pepper.
add cut yellow corn from the cob and stir into the cream sauce. let it cook for about 10 minutes before you return the chicken into the cream sauce.
in a smaller oven safe dish, place creamy chicken sauce at the bottom and layer with the seafood dressing mix.
in a non-stick skillet, i melted 1 tablespoon of butter and folded bread crumbs until they were buttery. i placed the bread crumbs over the seafood dressing for a buttery crunch.