Moist Cornbread Dressing with Spicy Crawfish
To best enjoy this moist, quick stovetop dressing, make it just before sitting down to the big meal. Find frozen crawfish tails in the seafood department of some larger grocery stores or in local seafood markets. We recommend using crawfish tails harvested in the United States.
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- 3/4 cup butter, divided
- 3/4 cup chopped onion
- 3/4 cup chopped celery
- 2 1/2 cups chicken broth
- 1 (16-oz.) package frozen cooked peeled crawfish tails, thawed and drained
- 1/4 to 1/2 teaspoon ground red pepper
- 1 (16-oz.) package seasoned cornbread stuffing (we tested with Pepperidge Farm)
- Melt 1/2 cup butter in a large deep skillet or Dutch oven. Sauté onion and celery 4 to 5 minutes or until crisp-tender. Add chicken broth, crawfish tails, remaining 1/4 cup butter, and red pepper; bring to a boil. Remove from heat. Add cornbread stuffing; gently toss and fluff with a fork until stuffing is moistened.
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