Spicy Crawfish Cornbread Dressing

⏱ 50 mins 🍽 12 , 12 serving(s) 🏷 Crawfish

This unique dressing was created for a family Thanksgiving and became an instant favourite. It combines crumbled cornbread and sourdough with sautéed vegetables, spicy seasonings, and tender crawfish tails. Bound with cream of shrimp soup, sweet corn, and stock, it bakes to a golden finish. It yields enough for 12 portions.

Spicy Crawfish Cornbread Dressing

Ingredients

  • cornbread, baked and crumbled (I use Martha White mix)
  • 3 cups day-old sourdough breadcrumbs, crumbled
  • 3 tablespoons butter
  • 1 cup finely-diced onion
  • 1 cup celery
  • 3 garlic cloves, minced
  • 1 tablespoon poultry seasoning
  • 3 teaspoons red pepper flakes, crushed
  • 2 teaspoons Tabasco sauce (more to taste)
  • salt and pepper
  • 1 (10 1/2 ounce) can cream of shrimp soup
  • 1 (15 ounce) can sweet cream-style corn
  • 1 1/2 lbs cooked peeled crawfish tails (I use frozen)
  • 3 cups stock (I use vegetable, but stock made from turkey neck is acceptable if you aren't vegetarian)
  • 2 eggs
  • 1/2 cup fresh parsley, chopped

Method

  1. Ensure the crawfish tails are fully thawed.
  2. Cook the diced onion, celery, and minced garlic in butter until softened.
  3. In a large mixing bowl, combine the sautéed vegetables with all the other listed ingredients and mix thoroughly.
  4. Transfer the mixture to a large Pyrex dish and bake at 350 until it turns a golden brown colour.

Nutrition (per serving)

Sodium281800 mg

Recipe details

CategoryCrawfish
AuthorLa Dilettante