Crawfish Cornbread Dressing

Community Recipe from

Ingredients

  • 3 cup(s) Cornbread Finely crumbled
  • 1 cup(s) celery Finely chopped
  • 1 stick(s) butter Salted
  • 2 eggs
  • 1 package(s) Crawfish tails Frozen
  • 1/2 teaspoon(s) White pepper
  • 1/4 teaspoon(s) jalapeno peppers Finely chopped
  • 1/3 cup(s) green onions Sliced
  • 1 cup(s) white or yellow onions Finely chopped
  • 1 cup(s) bell peppers Finely chopped
  • 2 cup(s) chicken broth
  • 1/4 cup(s) half-and-half
  • 1 teaspoon(s) salt
  • 1 tablespoon(s) Creole or Cajun seasoning
  • 1 teaspoon(s) Garlic Minced
  • 1/2 teaspoon(s) Onion powder
  • 1 teaspoon(s) Liquid crab boil

Preparation

  1. Mix together all seasonings in a bowl and set aside. Melt butter in large skillet or frying pan over medium high heat. Add onion, garlic, bell pepper, and celery. Cook for 1 to 2 minutes, stirring often. Stir in seasonings and continue to cook 2 to 3 minutes longer. Stir in jalapeño, broth, crab boil, and crawfish. Bring to a boil and cook 6 to 8 minutes. Remove from heat and let cook for a few minutes. Strain crawfish and vegetables from broth, saving the broth. Place crawfish and veggies in a food processor or blender and process until smooth or about 10 to 15 seconds. Place crawfish in a bowl. Stir in cornbread and broth from crawfish that you saved. Stir in eggs and green onions and half-and-half. Mix well and spoon into a greased pan. Bake at 350 degrees until browned on top about 35 to 40 minutes.
December 2013

This recipe is a personal recipe added by mshoresaud and has not been tested or endorsed by MyRecipes.

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