Seafood Cornbread Dressing - cooking recipe

Ingredients

3 boxes Jiffy cornbread mix (bake per instructions)
3 lb. cooked salad size shrimp
2 cans white crab meat, drained
3 pkg. frozen onion and bell pepper
1 stick butter
2 cans cream of celery soup
3 (32 oz.) cans chicken broth
salt, black pepper and Tony Chachere's seasoning to taste
1 Tbsp. Zatarain's liquid crab boil

Preparation

Mix soup and chicken broth into a large pan.
Add onion and green pepper.
Mix and simmer until tender.
Add butter, shrimp, crabmeat and all seasonings.
Pour this mixture over crumbled cornbread and mix well.
Bake at 350\u00b0 until done.
Makes 2 average size casseroles or 1 large.