Grandma Leslie's Shrimp Stuffing

This scrumptious recipe and its photos were shared from Karen Gelhaar's recipe, featured on Visit to see the original recipe, and its history as a Gelhaar family tradition.



1-1/2 sticks butter

3 large onions, chopped

3 bell peppers, chopped

1 bunch celery, chopped

6 cloves garlic, minced

1 small handful dried parsley

1 bunch green onions, chopped

Salt and pepper

5 pounds raw, peeled shrimp, chopped if large

Tony Chachere's Cajun Seasoning and Tabasco, if preferred

2-3 loaves stale French po-boy bread

3 eggs, lightly beaten

Italian bread crumbs for topping

1-2 tablespoons additional butter for topping


Preheat oven to 350 degrees.

Melt butter in the microwave in a large bowl. Stir in chopped vegetables, garlic, parsley and green onions. Cook on high for 10 minutes. Transfer mixture to a large pot on the stove and sauté more.

Add salt and pepper to taste. Add shrimp. Stir till pink.

Crumble bread into a large bowl and add water. Drain bread in a colander and squeeze out moisture. Add bread to the pot with the seasoning and shrimp.

Taste for seasoning. Add more salt, pepper, Tony Chachere's Cajun seasoning and a little Tabasco as needed. Add eggs and mix well.

Place in a large greased baking pan. Heavily sprinkle Italian bread crumbs on top. Dot with butter. Bake for ~40 minutes or until bubbly around the edges.