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

5 from 10 votes

By Christin Mahrlig

Prep: 20 minutes
Cook: 55 minutes
Total: 1 hour 15 minutes
Servings: 10
Crawfish Dressing has a Louisiana twist and is loaded with crawfish. It will be a welcome addition to any southern Thanksgiving buffet. 
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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

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




28 Comments

  1. Linda says:

    Delicious…I used home-made cornbread…Tweaked it a little, added jalapenos..It was great…Thanks again, for the recipe..God Bless..

  2. MJ Fortney says:

    We make this dressing 3-4 x a year. Great and easy recipe; donโ€™t forget the multiplier!!!!!

  3. Joycelyn says:

    Leave a comment , where is the recipe ? There is all of this advertisement but no recipe just a picture of the crawfish cornbread dressing but no recipe . Where can I get the written recipe ?

  4. Rachel says:

    I am wondering if I could make this in muffin tins rather than a casserole? I want to make them for a Christmas party on a grazing table. Any insight would be appreciated.

  5. Jon Donley says:

    Awesome recipe, just like Momma used to make. One note, due to diabetic failing kidneys, I have to watch salt very closely. Tony Chachere and Zatairain’s both make a salt-free version. I’ve used salt-free Tony’s for years now, and it’s as good as the regular. Just a tip for the salt-concious. No need to pay premium price for table salt!

  6. Kathleene says:

    Can you freeze leftovers

  7. Hanayo Monroe says:

    Made this yesterday and was a big hit! Absolutely delicious!! Thank you for this recipe!!

  8. Michael says:

    Absolutely fantastic, made this last year and will be making it again this year!

  9. John says:

    Excellent . May replace my andouille and oyster dressing.

  10. jackie says:

    Hello, I want to know if I’m adding the half n half to make the cornbread?