Crawfish Cornbread Dressing

Community Recipe from


  • 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


  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.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Crawfish Cornbread Dressing Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy