BBQBuddha Crab Fish & Seafood Shrimp Side Dish Thanksgiving

Seafood Stuffing

By Chris Sussman, The BBQ Buddha

This is my take on the classic Thanksgiving stuffing using seafood instead of sausage. The New Orleans inspired flavors in Dizzy Pig’s Bayou-ish seasoning fuse very well with the seafood and homemade croutons used in this recipe.

Ingredients

Print Recipe

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

Directions

Preheat your oven to 350°F and place bread cubes on a baking sheet in a single layer. Bake 15 minutes to toast, then remove and set aside.
Set up your Big Green Egg for indirect cooking using a ConvEGGtor.
Preheat your Big Green Egg to 350°F. Place a cast iron Dutch oven on the grilling grate to preheat as the Big Green Egg comes up to temp.
When the Big Green Egg is at temp, melt the butter in the cast iron Dutch oven then add the carrots, celery, and onions. Cook for 4-5 minutes until slightly softened. Add the garlic and cook 1 minute longer.
Add the chopped shrimp and cook until they just turn pink.
Stir in the crab meat, then remove the pot from heat.
Stir in the toasted bread cubes.
In a medium mixing bowl, whisk together the broth, eggs, whipping cream, bourbon, Dizzy Pig Bayou-ish seasoning, parsley, and hot sauce. Pour over the bread and seafood mixture and toss until just combined.
Transfer the stuffing mixture into a buttered cast iron pan, cover with aluminum foil, and place in the Big Green Egg.
Cook covered for 30 minutes, then remove the foil and bake another 30-40 minutes until the top has slightly toasted.
Remove and serve warm. Enjoy!