My mom has made this every year for Thanksgiving and Christmas since it was published back in 1999. Last year, I made it for my inlaws. I take time to bake the cornbread from scratch and follow the recipe to the T. It's wonderfully spicy, but that's how we like it in The South. =)
Crawfish-Cornbread Dressing
This cornbread dressing recipe is great for the Thanksgiving buffet. Prep the ingredients ahead of time so that all you have to do on the big day is bake the casserole.
Yield: 12 servings
Recipe from
Ingredients
- 10 tablespoon butter or margarine
- 1 large onion, chopped
- 2 small green bell peppers, chopped
- 1 recipe Basic Cornbread, crumbled
- 1 (16-ounce) package frozen peeled, cooked crawfish tails, thawed
- 2 cups chicken broth
- 2 large eggs, lightly beaten
- 1/4 cup chopped fresh parsley
- 1 teaspoon ground white pepper
- 1 teaspoon ground red pepper
- 1 teaspoon ground black pepper
Preparation
- Melt butter in a large skillet over medium-high heat; add onion and bell pepper, and sauté 4 to 5 minutes or until tender.
- Stir together vegetables, cornbread, and remaining ingredients in a large bowl until moistened. Spoon into a lightly greased 13- x 9-inch baking dish.
- Bake at 350° for 1 hour or until firm and golden brown.
Crawfish-Cornbread Dressing Recipe at a Glance
- COURSE: Breads, Side Dishes/Vegetables
- CONVENIENCE: Entertaining
- CUISINE: Southern
- MAIN INGREDIENT: Shellfish
- COOKING METHOD: Bake
- OCCASION: Christmas, Thanksgiving
- PUBLICATION: Southern Living
More Recipes for Breads
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Crawfish Cornbread
Southern Living -
Cornbread Dressing Loaf
Oxmoor House -
Buttermilk Cornbread
Southern Living
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