Evelyn Brandon – For The Record

Thanksgiving is upon us once again. It’s time for families to gather around the dining tables and share feasts prepared with the labors of love.

This recipe from my Aunt Mabel Quinn, of Anacoco, La., has been a long standing favorite in my daddy’s side of the family throughout the years. My mama’s traditional dressing is still shared at our Thanksgiving table, but this seafood dressing is a standout for us. The Cajun side of my family always brings something a little different to the table, but we like it that way.

I truly hope you all enjoy the togetherness and love of your families through this Thanksgiving season – be thankful every day for what you have. It could all be taken in the blink of an eye.

Not what we say about our blessings, but how we use them, is the true measure of our Thanksgiving.

Remember, give thanks.

Seafood Cornbread Dressing                                

2 boxes Jiffy Corn Bread (or you can make a large skillet or your own cornbread)

1 cup margarine

1 small container of chopped seasonings onions, celery, bell pepper, green onions

1 can cream of mushroom soup

1 can chicken broth

1 pound shrimp peeled and deveined

1 pound crawfish tails

1 pound lump crab meat

garlic powder, salt, black pepper and red pepper to taste

Prepare Cornbread mix according to package directions or prepare your own cornbread. When done put in large bowl and crumble.

Preheat oven to 350 degrees.

Melt margarine in skillet and add chopped seasoning mix and sauté until wilted.  Add, soup, broth, shrimp and crawfish and crabmeat. Mix well and heat but do not boil. Add seasonings a little at a time, taste and adjust until you get the desired taste you like.

In a large greased baking pan, put the bread mix. Add your seafood mixture a little at a time and mix; keep doing this until all is mixed together. You may have to add a little more moisture (broth) to the mix if it is not moist enough. Don’t add a lot at a time, you don’t want it to be runny.

Bake at 350 degrees for 30-45 minutes until golden brown.

Bon appétit!