Crawfish Cornbread Dressing |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a great recipe for upcoming holiday dinners. Shrimp can be substituted for the crawfish if desired. This is a great side dish that goes well with the Thanksgiving turkey! Ingredients:
3 cups finely crumbled cornbread |
1 cup finely chopped onions |
1 cup finely chopped celery |
1 cup finely chopped bell pepper |
1 stick butter(salted) |
2 cups chicken or seafood broth or stock |
1 package frozen crawfish tails or 3/4 to 1 pound peeled cooked |
1/4 cup half and half |
1 teaspoon salt |
1/2 teaspoon white pepper |
1 tablespoon creole or cajun spice |
1/4 teaspoon finely chopped jalapeno |
1 teaspoon minced garlic |
1/2 teaspoon onion powder |
1/3 cup sliced green onions |
1 teaspoon liquid crab boil |
2 eggs |
Directions:
1. Mix together all seasonings in a bowl and set aside.
2. Melt butter in large skillet or frying pan over medium high heat.
3. Add onions, garlic, bell pepper, and celery and cook for 1 to 2 minutes, stirring often.
4. Stir in seasonings and continue to cook 2 to 3 minutes longer.
5. Stir in Jalapenos, broth, crab boil and crawfish.
6. Bring to a boil and cook 6 to 8 minutes.
7. Remove from heat and let cook for a few minutes.
8. Strain crawfish and vegetables from broth, saving the broth
9. Place crawfish and veggies in food processor or blender and process until smooth or about 10 to 15 seconds.
10. Place crawfish in a bowl.
11. Stir in corn bread and broth from crawfish that you saved.
12. Stir in eggs and green onions, and half and half.
13. Mix well and spoon into greased pan.
14. Bake at 350 degrees until browned on top about 35 to 40 minutes.
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