Ingredients
1 package dry corn bread mix
2 tbsp. butter
1 tbsp. garlic
1/2 c. celery
1 yellow onion
1 red bell pepper
1 lb. andouille or chorizo sausage
1 lb. jumbo lump crabmeat
2 eggs
1 c. clam juice
1 c. chicken broth
1 1/2 tbsp. Chesepeake Bay-style seasoning
Preparation
Step 1Prepare corn bread mix according to the packaging. Cool and crumble into a large metal bowl.Step 2Preheat the oven to 350 degrees F. Grease a 13" x 9" glass casserole dish.Step 3In a large skillet melt butter over medium high heat. Sauté garlic, celery, onion, and pepper until tender. Add sausage and crabmeat and continue to cook for 5 minutes, stirring gently so as to not break up the crabmeat.Step 4Pour ingredients into crumbled cornbread and add the eggs, clam juice, chicken broth, and seasoning. Mix well and pour into greased casserole dish. Bake for 30 minutes and serve.
