4 boxes Jiffy Cornbread Mix
2-3 lbs peeled Shrimp (save the shrimp peelings)
1 to 2 cans Crabmeat (6 oz cans)
1 Egg
1 large Onion (chopped)
2 sticks of Celery (chopped finely)
1 stick of Margerine (divided into 1/4 & 3/4)
Salt & Pepper to taste
1 tsp Garlic
Make stock with Shrimp peelings.Cook cornbread mix as directed on box. Saute onions, celery, garlic, salt & pepper in 1/4 stick of margerine until onions are wilted. Crumble cornbread & add all ingredients (except stock) in an 8x9 pan. Add about 2 cups of shrimp stock to the mixture. If too dry, add more stock until it reaches the consistancy you want. Add remaining margerine to top of mixture (in pats) and bake at 325 degrees for 25 minutes.