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Seafood Dressing Casserole

There is something wonderfully comforting about a bubbling casserole fresh from the oven, especially when it combines savory dressing with tender seafood. Seafood Dressing Casserole brings together the cozy texture of traditional dressing, the rich flavor of seafood, aromatic vegetables, and a creamy, well-seasoned mixture that turns everything into one satisfying dish.

This casserole works beautifully as a holiday side dish, a Sunday dinner centerpiece, or a comforting weeknight meal. Shrimp, crabmeat, and crawfish can all be used together, or you can adjust the seafood to whatever is available. The result is hearty without being overly complicated and flavorful without requiring hours in the kitchen.

Ingredients

For the Dressing

6 cups crumbled cornbread, preferably day-old
1 cup peeled and chopped shrimp
1 cup lump crabmeat, picked over for shells
1 cup cooked crawfish tails, chopped
1 medium onion, finely diced
1 green bell pepper, finely diced
2 celery stalks, finely chopped
3 tablespoons butter
2 cloves garlic, minced
2 cups seafood or chicken broth
1 can (10.5 ounces) cream of celery soup
2 large eggs, lightly beaten
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon paprika
½ teaspoon black pepper
¼ teaspoon cayenne pepper, optional
½ teaspoon salt, or to taste
1 cup shredded cheddar cheese, optional
2 tablespoons chopped fresh parsley for garnish

Step-by-Step Method

Step 1: Prepare the Oven and Baking Dish

Preheat your oven to 350°F (175°C).

Lightly grease a 9-by-13-inch baking dish with butter or nonstick cooking spray. Set it aside while you prepare the dressing mixture.

Step 2: Prepare the Cornbread

Place the crumbled cornbread in a large mixing bowl.

Day-old or slightly dried cornbread works particularly well because it absorbs the flavorful liquid without becoming completely mushy. If your cornbread is very fresh and soft, spread the pieces on a baking sheet and let them sit uncovered for a little while before using.

You want the cornbread to be crumbly rather than wet.

Step 3: Sauté the Vegetables

Melt the butter in a large skillet over medium heat.

Add the diced onion, bell pepper, and celery. Cook for about 5–7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

Add the minced garlic and cook for another 30–60 seconds, just until fragrant.

Be careful not to brown the garlic because it can become bitter.

Step 4: Cook the Shrimp

Add the chopped shrimp to the skillet with the vegetables.

Cook for approximately 2–3 minutes, stirring frequently. The shrimp should begin turning pink and opaque but do not overcook them at this stage. They will continue cooking while the casserole bakes.

Remove the skillet from the heat.