seafood stuffingI’m grateful for family—by blood, by choice, and by chance. And especially for the gift of motherhood. I hope that everyone can find a slice of peace this holiday and create a joyful memory to take along for the future.

Chestin’s Creole Seafood Stuffing (Gluten-Free)

Ingredients for a family fave! Grab a 9” x 13” casserole dish, a big skillet, and a large mixing bowl.


  • 1 package Krusteaz Gluten Free Honey Cornbread mix (or your favorite gluten-free cornbread mix)
  • 2 tbsp. unsalted butter
  • 1 tbsp. minced garlic
  • ¼ cup celery
  • 1 medium yellow onion
  • 1 red bell pepper
  • 12–14 oz. gluten-free spicy garlic sausage links or andouille sausage links
  • 1 lb. jumbo lump crabmeat (important to buy lump!)
  • ½ pound crawfish tails and/or medium shrimp (peeled and deveined)
  • 2 eggs
  • 1 cup clam juice
  • 1 cup chicken broth
  • 1 ½ tbsp. Old Bay Seasoning

Step 1

  1. Make the cornbread as indicated by the box.
  2. While it’s baking, dice vegetables, slice sausage, and lightly season shrimp and crawfish tails. Set aside.
  3. When the cornbread is done, let it cool, and then crumble it and place in a large mixing bowl.

Step 2

  1. Preheat the oven to 350ºF and lightly grease a 13” x 9” glass casserole dish with butter or gluten-free ghee / cooking spray.

Step 3

  1. In a large skillet, melt 2 tbsp. butter over medium / medium-high heat. Sauté celery, onion, and bell pepper until tender, and add minced garlic when other veggies are almost done to avoid burning.
  2. Add the sausage and shellfish, and cook for 3 minutes; add crabmeat, and continue to cook for 2–3 minutes, stirring gently so the crabmeat keeps its form.

Step 4

  1. Add the skillet ingredients to the bowl with the crumbled cornbread.
  2. Crack and add the eggs, clam juice, chicken broth, and seasoning.
  3. Mix well, and pour into the greased casserole dish.
  4. Bake for 30 minutes and serve.