The Perfect Seafood Cornbread Dressing Recipe You've Been Missing Out On

check it out folks it's finally going down right you guys been asking me to do this video for a long time so check this out I brought a specialist right he real well known on you know Tik Tok Instagram and all that go ahead and introduce yourself and tell them what we making I'm Chef Tai today we going to make some Cajun cood cornbread dressing there a difference between dressing and stuffing I know the difference check it out cuz when you stuff you put it in the back of the bird right Y and if you dress it it's a standalone right stand alone so with that being said let's get it so you guys seen look we just went over all of the ingredients you know what I mean as always the full ingredient list will be down in the description box below with that being said check this out chef Tai Hey listen this is your thing I'm going let you take point I'm going to go ahead and just do my thing you know on the side right so you tell me what I got to do and tell me how we doing it all right now we about to go and start with sauté these Peppers here first you going put some olive oil on here hey so look when it come to olive oil I only use this brand you know what I mean look at this right here this is Branch and Vine if I turn this around to the back this is my garlic this is like my go-to this and and scallion folks this is what you guys see there I have my little olive oil you know my little olive oil bottle on in I just transferred to that but go ahead don't be afraid to use some that's all you need thank you all right mix that around a little bit I'm going take our olive oil our pan is already hot to throw these in here you hear that Sizzle so after we get this down sweat it down a little bit we going to add some of this garlic paste in it okay so meanwhile while you sweating that down I'm going to set this off to the side but first let me just go a and get this up cuz what I want to do is I just want to crumble everything right so I just run this make sure nothing kind of like stuck on the bottom okay so look if you guys come in here when I say crumble is just like the word say I'm just going to get in here and just mix this up all right and now we going to follow behind that with this here if you don't want to use the Box ones you can always make some homemade bread crumbs oh that's my thing too it won't be the chef time way we a put nothing the seasoning in there I put that on everything you hear everything and we got to go ahead and dump this inside this bowl here okay all right now we ready to going to prepare our shrimps we going to take it here you call it shrimp or scrimps you going to take some of the seasoning right here don't be afraid I'm going eat the big side here put this on everything so look this what you're going to do you're going to season going to season the scrimps there you go all right do your thing hey look meanwhile while you doing that I'm just going to go ahead and start mixing the rest of this up in here too right but I'mma to leave the oysters and I'm going to leave the cuz you getting ready to take the the Crawfish the Crawfish so I'll put that over there by you I'll keep the crab and the crab and the clams right all of this is going in the inside yes got you now we going take our shrimp we going to let it sit here for a second and we add some of this secret chei Tha butter homemade butter hair take a few scoops of this now let me ask you this since we we using a lump crab meat how how serious are you about the size of your meat so with the crab meat we just going to fold it in there we don't want to break the crab meat up want to fold it into the thing this how you making crab cakes gotta hey I just share something about the meat I'm going to go ahead and just say pause all right that everything get flavor to it everything everybody you want to eat you want to make sure you got the flavor touching your pet now I'm getting ready to come with my clam juice and all correct now once you got that in there we going to let the shrimps cooked for a few seconds we now cook all the way through cuz we don't we going to add it to here we going to throw in the oven so we don't want to dry up our shrimp hey wait wait wait wait wait speak in the oven I think that'll be a good time for us to go ahead we going to put that on bake set on 350 now since we got the shrimp cooking now we take got crawfish meat and you got some juice extra juice in there we going to add that in [Music] there and it cook a few seconds just so it can cover up with the flavor off I'm going to put this off to the side while you doing that I'mma wrinch add to my hot soapy water I'm about to bring my cutting board and I'm going to start chopping down these oysters right now we're going to go Ahad and transfer this right here pour right on there got that in there I see that I'm GNA be honest with you man I just not a oyster guy you know what I'm saying I'm old school you know what I mean just all my friends they get them they shoot them do the shooters and all that kind of stuff but I'm going to go all in with you when you say that let's do it R A we going to have you pour in the cream of chicken okay while you doing that I'm going to crack the eggs behind you you know uh I got it man you know cream of chicken you know I've been seen a couple of recipes out here that have it you know what I mean uh I kind of like just I do do mine just a little bit different you know what I mean but I know this right here helps with the moisture too right exactly and then I was looking at like all of the seafood in there so we don't have to do a whole lot of salt right and now I'm going go and take the the the cram clam juice add the clam juice in there just a little bit not all of it just a little bit just all right ready yep and I going to take some of that chicken stock chicken stock Yep this right here we going to get some of that flavor you know what saying we going to get a little salt from this too yeah we going get a little salt from that like I said we're not going to use a lot of salt in here because the salt going to come from the sea the seafood the cream of chicken and the chicken stock now look I want you to know that look I had opened this up without shaking this up just so you guys know out there listen if you don't shake this listen it kind of like separates you know what I mean so you'll get a little bit of the I guess more flavor down here on the bottom so it's always best to shake well and then the are we putting it no we not putting the whole not that whole thing proba half of it I got you and now we're going to go ahead and add our gumbo FL now this right here is a new one on me we F to use f right F in there Dumbo F this stuff right here go a long ways bro so I want you to really take keep your eye on this one right here that's good right there okay and then once they got sage no right you say dressing come on you know we got to have you got to have a sage got to have a sage ain't dressing we don't have a sage in it now I'm going ask you guys out there down I want you to do something down in the comment section below tell me how many of y'all don't like to shage you know there a lot of people that don't like shage dressing why is that I don't know I don't know either I don't know but we'll wait and find out and then now I'm going to add some some basil ba leaf in here you going to take a few leaves now look this is dry bait uh right dry bait leavf look at what you're going to do with this we going all we going to do is crunch it up that's a new one on me but I got it it's the exact same I just never have seen nobody and then now I'm going top it off with some that Chef TI seasoning I put that on everything like you said like I said earlier you put on everything like e r r it's e r r r r r everything put that on top of there bring it on there there a Little Love in there and now we going to go ahead and mix this up with our hands we going to caress it get it nice and combined really well now let me actually do there's no different that okay so I know that you don't you didn't scramble your egg or nothing like that you just going I don't either but I just want I'm saying that for the people out there you know what I mean cuz some people ask me I like n it doesn't make a difference when you scramble it put it in here like that but that right there is fire all right now listen I use a non-stick spray you guys you guys can use that you can use butter just use some refrigerated butter just run it along the Sid put it on napin however you want to do it but this today is my tool of choice all right now you want to look just like this right here nice and not too dry you want nice and moist you see that you can even see the moistures in there cuz when it Cooks some of going to evaporate so you want to evaporate so you want to keep as much moisture in this corn um cornbread dressing now that our oven is set and I dressing is together we going move it over here so a bring that this way so now we're going to let it cook for about 30 minutes in the oven and when it's done we going to bring it back so you guys can see it okay folks look so we out of the oven let it like cool down just for about what about 10 minutes you know what I mean uh you know that cuz look you can put your hand here still feel some warmth and then when you take it out don't forget it's going to like cook a little bit also you know what I mean I see that shrimp right there and listen I feel like I'm over talking it's time for us to go ahead and do a little going dig Hest to you hey you ain't got to tell me twice so if you guys come on in here I'm just going to go ahead and just oh my goodness hey we ain't got no yams bro you no yam look at that I just start right there on the side you can see where the crust is on the top there you go okay folks all Cheers Cheers oh oh this fire bro Chef Ty I see you fam I like what you did with this listen it ain't even over the top with like a fishy type flavor that's what I like about this one right here this right here just the Perfect Blend and everything and the fact that you cook down the veggies and it still got some Integrity now with that being said don't forget to talk to us down in the comment section below and you know what you know me I'm not going to over talk it Chef Ty Che us out it's your boy Chef Tai you can check me out on Instagram and Tik Tok Chef 951 AB we out [Music] [Music] peace