Seafood Stuffing featuring Dizzy Pig Bayou-ish Seasoning
This is my take on the classic Thanksgiving stuffing using seafood instead of sausage, and Dizzy Pig's Bayou-ish seasoning.
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Cooking tools:
- Grill
- Dutch oven
- Cast iron skillet
- Oven
- Baking sheet
- Aluminum foil
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Peeler
- Serving platter
Ingredients
- 16 oz baguette bread, cut into 1/4″ cubes
- 4 Tbsp butter
- 4 stalks celery, diced
- 4 carrots, peeled and diced
- 1/2 medium onion, diced
- 4 cloves garlic, minced
- 1/2 lb crab meat
- 1 lb raw shrimp, tails removed, diced
- 3 cups chicken broth
- 2 large eggs
- 1/2 cup whipping cream
- 2 Tbsp Bourbon
- 3 tsp Dizzy Pig Bayou-ish Seasoning
- 1/4 cup fresh chopped parsley
- 1 tsp hot sauce
- Kosher salt, to taste
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