Oyster Cornbread Dressing


2 8.5-oz. boxes Jiffy cornbread mix, cooked according to package directions, cooled
1-1/2 sticks butter
1-1/2 cups chopped onions
1-1/2 cups chopped celery
1-1/2 cups chopped bell pepper
salt, black pepper and Cajun seasoning to taste
2 cups raw chopped oysters
2 eggs, beaten
1 12-oz. can chicken broth
2 tbsp. chopped parsley


Preheat oven to 350 degrees F.

Melt butter in pot set on medium-high heat. Add onion, celery, and bell pepper. Saute until wilted, about 8 minutes.

Take off heat. Crumble cornbread into pot. Add salt, pepper, oysters, eggs, Cajun seasoning, chicken broth, and parsley. Mix thoroughly.

Pour into a buttered casserole dish and bake until golden brown, about 30 minutes.