Crawfish Dressing

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
Print
Crawfish Dressing
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hrs 15 mins
 

Crawfish Dressing has a Louisiana twist and is loaded with crawfish. It will be a welcome addition to any southern Thanksgiving buffet. 

Course: Side Dish
Cuisine: Southern
Author: Christin Mahrlig
Ingredients
  • 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
Instructions
  1. Brown sausage in a large skillet. Remove to a bowl and set aside.

  2. Add 4 tablespoons butter to the skillet and cook celery, red pepper, and onion until soft.

  3. Add garlic and cook 1 minute.

  4. Add crawfish, 2 teaspoons Tony Chachere's and black pepper. Mix together and remove from heat.

  5. 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.

  6. Add enough chicken broth to moisten the mixture.

  7. 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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