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
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Delicious…I used home-made cornbread…Tweaked it a little, added jalapenos..It was great…Thanks again, for the recipe..God Bless..
how much homemade cornbread did you substitute for the Pepperidge Farm bag
We make this dressing 3-4 x a year. Great and easy recipe; don’t forget the multiplier!!!!!
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 ?
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.
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!
Can you freeze leftovers
Made this yesterday and was a big hit! Absolutely delicious!! Thank you for this recipe!!
Absolutely fantastic, made this last year and will be making it again this year!
Excellent . May replace my andouille and oyster dressing.
Hello, I want to know if I’m adding the half n half to make the cornbread?