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