Author: Donna M.
Crawfish Cornbread Dressing
Cook Time: 1 Hour
Traditional cornbread dressing recipe with a little lagniappe - crawfish and Tabasco sauce! Crawfish Cornbread Dressing is a savory side dish stuffed with the holy trinity of Cajun cooking: celery, bell peppers, and onions. Toss in some additional garlic, sage, thyme, and Cajun seasonings and Bon Appetit!
- 6-8 cups crumbled cornbread
- 3 slices bread toasted & crumbled
- 2 cans chicken broth
- 3 large eggs well beaten
- 4 stalks celery chopped
- 1 large bell pepper chopped
- 1 medium yellow onion chopped
- 1/2 cup 1 stick butter
- 1 tablespoon Extra Fine Granulated Sugar
- 2 teaspoons sage
- 1 teaspoon garlic salt
- 2 teaspoons parsley
- 1 teaspoon thyme
- 2 teaspoons Cajun seasoning
- 3 dashes Tabasco
- 1 pound craw-fish tails cooked and chopped
Preheat oven to 325°F.
Prepare a 13x9-inch baking pan with nonstick spray. Set aside.
Mix sugar, sage, garlic salt, parsley, thyme, and Cajun seasoning in a small dish.
Place breadcrumbs in a large bowl. Sprinkle seasonings over breadcrumbs.
In a small skillet, melt butter; add celery, pepper, and onion and saute until tender.
Pour cooked veggies over breadcrumbs. Add beaten eggs and two cans of broth. Mix well. Stir in chopped crawfish tails and Tabasco.
Pour into prepared baking pan. Bake approximately one hour or until set and lightly browned, but not dried out.
Yield: 12 servings