Best Crawfish Cornbread Dressing Recipes

Crawfish & Andouille Cornbread Dressing Recipe - (4/5) image

Provided by jdwooten

Number Of Ingredients 16

3 pounds prepared cornbread, cut into 1-inch cubes
6 thick slices smoked bacon, cut into 1/2-inch pieces
3/4 pounds andouille sausage, cut into 1/2-inch dice
1 large sweet onion, diced
1 medium red bell pepper, diced
1/2 cups diced celery
2 jalapeño chiles, seeded, chopped
1 tablespoon minced garlic
1 tablespoon fresh thyme leaves
3 cups cooked crawfish tails or small shrimp
4 scallions, sliced
1/4 cup chopped parsley
2 tablespoons Creole spice
2 cups reduced-sodium chicken broth
1 cup heavy cream
2 large eggs

Steps:

Heat oven to 300°F. Place cornbread in a large roasting pan. Bake 30 minutes, gently stirring cubes twice, until lightly toasted and firm. Cool completely. Place cubes in a large bowl. Butter a 13 x 9 x 2-inch baking dish. Cook bacon in a large skillet over medium heat until crisp and fat has been rendered; remove with a slotted spoon and drain on paper towels. To drippings in skillet, add andouille, onion, bell pepper, celery, chiles, garlic, and thyme; sauté 10 minutes, stirring frequently, or until andouille is golden brown. Add mixture to cornbread with crawfish, scallions, parsley, Creole spice, and bacon bits and toss. Whisk broth, cream, and eggs in a 4-cup measure; drizzle over cornbread mixture and gently toss until evenly moistened. Spoon dressing into prepared baking dish and cover with foil. Forty-five minutes before serving the turkey, place stuffing in a 350°F oven; bake 25 minutes. Remove foil and continue to bake 10 to 15 minutes, or until stuffing is hot, browned, and slightly crisp on top.

Spicy Crawfish Cornbread Dressing image

Provided by La Dilettante

Categories Crawfish

Time 50m

Yield 12 , 12 serving(s)

Number Of Ingredients 16

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

Steps:

Nutrition Facts : Calories 125, Fat 5.1, SaturatedFat 2.6, Cholesterol 101.1, Sodium 281.8, Carbohydrate 9.8, Fiber 1.1, Sugar 2, Protein 10.8

Crawfish Cornbread Dressing image

Provided by Donna Miller

Time 1h20m

Number Of Ingredients 11

2 lb louisiana crawfish tails
1 c yellow cornmeal
1 tsp salt
1 tsp baking soda
1 large yellow onion, diced
1/4 c green pepper, diced
1/4 c jalepeno, finely diced (optional)
1 can(s) cream style corn
1/2 c vegetable oil
8 oz velvetta cheese, grated
2 large eggs

Steps:

1. Blend the cornmeal, salt and baking soda in a large bowl. Add the remaining ingredients and mix well after each addition. Pour in a prepared 9 x 11 pan and bake at 350º for approximately one hour, depending on oven.