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- Combine Redfish Seasoning and Cornbread Mix and prepare as instructed on the box.
- Remove sausage from casing. Saute sausage, soup mix, bell pepper until the onion is cooked through. Roughly chop shrimp and add to saute pan and cook until no longer translucent.
Combine cornbread and sausage and shrimp mixture. Beat eggs slightly and add to two cups of prepared chicken stock. Continue to add chicken stock until mixture is moist but still holds its shape in a bowl. Slice green onions and mix in.
- Bake at 350-degrees until golden brown and delicious and dressing is set.
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