Shrimp Boil Cornbread and Étouffée

Ready to take your taste buds to the Big Easy? Try Judy Armstrong’s 2019 Lodge National Cornbread Cook- off recipe. This creole-inspired dish delivers spicy shrimp on top of a yummy slice of cornbread.

Ingredients

Cornbread

• 3 cups water
• 1 tablespoon liquid shrimp and crab boil
• 1 tablespoon granulated garlic
• ¾ pound (25-31 count) fresh shrimp,

peeled, deveined, and coarsely chopped

• 1, 10-ounce bag frozen corn
• 2, 6-ounce packages Martha White Yellow

Cornbread Mix

• 2 eggs
• 1 cup milk
• 3 thinly sliced green onions
• 1 tablespoon vegetable oil

Étouffée

• 2/3 cup vegetable oil
• 2/3 cup flour
• 1, 10-ounce can diced tomatoes with

chilies

• 10 ounces seasoning blend
• 3 cloves minced garlic
• 2 teaspoons creole seasoning

½ teaspoon fresh ground black pepper

• 2 ¼ cups chicken broth
• 1 ½ pound (25-31 count) fresh shrimp,

peeled and deveined

• 4 green onions, thinly sliced and divided

Directions

1. Preheat oven to 375 degrees F.
2. In a saucepan, bring water, shrimp and crab boil, and garlic to a boil. Add the shrimp and

corn and simmer for 5 minutes. Drain.

1. Add the Martha White Yellow Cornbread Mixes to a medium bowl. Whisk together the eggs,
2. 15
3. milk, and green onions, then add to the cornbread mixture. Stir in the drained shrimp and

corn.

1. Coat a 10.25 inch skillet with the vegetable oil; pour the cornbread mixture in the skillet and

bake for 30-35 minutes and the top is golden.

1. In a 10.25 inch Lodge Cast Iron Skillet, heat the oil over medium-high heat. Add the flour,
2. reduce the heat to medium, and stir continuously until the flour is a medium-brown color,

about 15 minutes.

1. Add the diced tomatoes, seasoning blend, garlic, creole seasoning, and pepper. Continue
2. stirring for 5 minutes, then stir in the chicken broth until smooth. Simmer for 10 minutes. Add
3. the shrimp and 3 sliced green onions and continue cooking for 15 minutes.
4. Cut the shrimp boil cornbread into 6 wedges.
5. Serve the étouffée over a wedge of the shrimp boil cornbread and garnish with a teaspoon
6. of the remaining sliced green onions.

Notes

From the Lodge Cast Iron cookbook I picked up during my visit to the Lodge Museum of Cast Iron in South Pittsburg, Tennessee (June 2026). Contributed by Judy Armstrong. Recommended cookware: 10.25 Inch Cast Iron.