SPICY CRAWFISH CORNBREAD DRESSING

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Spicy Crawfish Cornbread Dressing image

I invented this one year when hosting my husband's family Thanksgiving, and my brother-in-law will NEVER allow me to make any other kind!

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:

  • Thaw crawfish tails.
  • Saute' onion, celery, and garlic in butter until soft.
  • Mix with remaining ingredients in large bowl until well blended.
  • Bake in large Pyrex dish at 350 until golden brown.

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

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