Crawfish Dressing

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Crawfish Dressing is loaded with crawfish and will be a welcome addition to any southern Thanksgiving buffet. This is a traditional southern cornbread dressing with a Louisiana twist.

Crawfish Dressing


Crawfish Dressing is packed with flavor. The flavor starts with the Holy Trinity- celery, onion, and bell pepper. Then a couple of garlic cloves and a whole lot of Creole seasoning to make it spicy. I like to use Tony Chachere’s.

Crawfish Dressing


I also use some Andouille sausage for more flavor and spice. This is a cornbread-based dressing and I use a bag of cornbread stuffing mix for simplicity, but you could use day old cornbread that has been crumbled.

Crawfish Dressing makes a great southern Thanksgiving side


There’s a full pound of crawfish tails in this Crawfish Dressing. You’re bound to get one in every bite!

Crawfish Dressing

Crawfish Dressing

Crawfish Dressing

Course: Side Dish
Cuisine: Southern
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Author: Christin Mahrlig
Crawfish Dressing has a Louisiana twist and is loaded with crawfish. It will be a welcome addition to any southern Thanksgiving buffet. 
Print Recipe


  • 6 to 8 ounces Andouille sausage, (about 2 links) diced
  • 4 tablespoons butter
  • 2 celery stalks, diced
  • 1 red bell pepper, diced
  • 2 medium onions, diced
  • 2 garlic cloves, minced
  • 1 pound frozen crawfish tails, thawed
  • 3 teaspoons Tony Chachere's, divided
  • 1/2 teaspoon black pepper
  • 2 eggs, lightly beaten
  • 1/2 cup half-and-half
  • 1 (14-ounce) pacakge cornbread stuffing
  • 2 tablespoons chopped fresh parsley
  • 1 to 1 1/2 cups chicken broth
  • 2 tablespoons butter, cut into thin slivers


  • Brown sausage in a large skillet. Remove to a bowl and set aside.
  • Add 4 tablespoons butter to the skillet and cook celery, red pepper, and onion until soft.
  • Add garlic and cook 1 minute.
  • Add crawfish, 2 teaspoons Tony Chachere's and black pepper. Mix together and remove from heat.
  • In a large bowl, whisk together eggs, half-and-half and remaining 1 teaspoon Tony Chachere's seasoning. Add cornbread stuffing, parsley, and crawfish mixture. Mix together well.
  • Add enough chicken broth to moisten the mixture.
  • Transfer to a greased 9x13-inch pan. Scatter butter slices on top. Cover with aluminum foil and bake 40 minutes at 350 degrees. Uncover and bake 15 more minutes.

More Favorite Thanksgiving Recipes

Savannah Seafood Stuffing with shrimp and crab.

Savannah Seafood Stuffing 

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17 thoughts on “Crawfish Dressing

  1. Just saw this recipe online, and cooking it for first time for a company party. The party is on Tuesday, and I work late. If I cook it Sunday night, will it still be ok to serve Tuesday at lunch? Refrigerated until then of course…

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