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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.

 

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 Recipe Tips:

I like to use Tony Chachere’s Creole seasoning but you can use any Creole or Cajun seasoning.

Leftovers will keep in an airtight container in the refrigerator for 3 to 4 days.

Crawfish Dressing

Try These Other Thanksgiving Sides:

Crawfish Dressing

Crawfish Dressing

Crawfish Dressing has a Louisiana twist and is loaded with crawfish. It will be a welcome addition to any southern Thanksgiving buffet. 
PREP: 20 mins
COOK: 55 mins
TOTAL: 1 hr 15 mins
SERVINGS: 10

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) package cornbread stuffing
  • 2 tablespoons chopped fresh parsley
  • 1 to 1 1/2 cups chicken broth
  • 2 tablespoons butter, cut into thin slivers

Instructions

  • 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.

Nutrition

Calories: 292kcal
Author: Christin Mahrlig
Course: Side Dish
Cuisine: Southern
Keyword: stuffing, Thanksgiving

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19 thoughts on “Crawfish Dressing”

  1. I’ve made this and it is a hit, we love it.
    Question: is the sausage now a side dish. Does not say to ad it to mixture

  2. 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…

  3. Made this for dinner with a blackened rotisserie chicken. It is DIIIIIIVINE!!!! Thanks for an ahhhh-mazing recipe!

        1. Christin Mahrlig

          I’m not sure what brand they are, but I usually get them at my local Harris Teeter grocery store. A lot of Krogers have them too. Just look for them in the frozen seafood section. Good luck!

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