Crawfish Dressing
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5 from 1 vote

Crawfish Dressing

Crawfish Dressing has a Louisiana twist and is loaded with crawfish. It will be a welcome addition to any southern Thanksgiving buffet. 
Course Side Dish
Cuisine Southern
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Author Christin Mahrlig

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) pacakge 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.