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!
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.
Try These Other Thanksgiving Sides:
- Southern Broccoli Casserole
- Mashed Potato and Green Bean Casserole
- Slow Cooker Green Bean Casserole
- Southern Cornbread Dressing
- Buttermilk Mashed Potatoes
Crawfish Dressing
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
Nutrition information is automatically calculated, so should only be used as an approximation.
More Favorite Thanksgiving Recipes
Disclosure: This post may contain affiliate links.
Just curious. Do you serve this dressing with any type of gravy?
Made this for Thanksgiving and it was delicious! Best dressing ever!
I made it today. I didn’t have half and half. It was great though.
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
How many servings would you say this is?
Probably 8 to 10 depending on how many other sides you are serving.
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…
Yes, it should be fine. Good luck and hope everyone enjoys it!
Do you use the flavor packet in the cornbread stuffing mix or just the cornbread crumbs?
Could you use oysters instead? We can get easily in SC fresh.
Yes, it would be delicious with oysters.
And with crabmeat
Hi, thanks for the recipe! Think it can be made with 2 boxes of StoveTop stuffing mix?
Could I make this ahead of time and freeze then reheat when ready to eat?
Made this for dinner with a blackened rotisserie chicken. It is DIIIIIIVINE!!!! Thanks for an ahhhh-mazing recipe!
So glad you liked it Jen!
Hi Christin, where did by your crawfish tails or what brand
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!