Best Spicy Crawfish Cornbread Dressing Recipes

CRAWFISH DRESSING

Steps:

• Grease a 9" oven-proof skillet (preferably cast-iron) and heat it in the oven at 450 degrees for 5 minutes.
• Combine the first 5 ingredients listed above to make the cornbread.
• Pour into hot prepared skillet, and bake at 450 for 20 minutes, or until golden brown.
• Set aside.
• Preheat oven to 350, and lightly grease a 9x13" baking dish.
• Melt the butter in a large skillet over medium heat.
• Add the onion and bell pepper, and cook until tender, 4-5 minutes.
• Crumble the cornbread into a large bowl.
• Add the cooked vegetables, and all remaining ingredients and stir until moistened.
• Pour into prepared baking dish and bake for 1 hr., or until firm and golden brown.

CRAWFISH DRESSING

Steps:

• Make the cornbread: Put a 12-inch cast-iron skillet in the oven and preheat to 350 degrees F. Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In a separate bowl, whisk the eggs, milk and honey; whisk into the flour mixture until combined. Add the melted butter and whisk vigorously until combined.
• Remove the hot skillet from the oven and pour in the batter. Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Transfer to a rack and let cool completely, then remove from the pan. Crumble 5 cups cornbread for the stuffing.
• Increase the oven temperature to 400 degrees F. Make the stuffing: Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add the onion, bell pepper and celery and cook, stirring, until the vegetables start browning, about 10 minutes. Add the garlic and cook 1 more minute. Stir in the crawfish tails, 1 1/2 teaspoons salt, 1/4 teaspoon black pepper and the cayenne. Add the stock and bring to a low simmer, then remove from the heat. Add the remaining 1 tablespoon butter and stir until melted.
• Gently stir the cornbread into the stock mixture until incorporated. Transfer to a 3-quart baking dish and bake until golden brown and toasted on top, about 30 minutes.

SPICY CRAWFISH CORNBREAD DRESSING

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.

CRAWFISH CORN BREAD

Steps:

• In a skillet, saute onion and green pepper in 1 tablespoon oil until tender. Remove from the heat. Stir in jalapenos; set aside. , In a bowl, combine cornmeal, baking powder, salt and baking soda. In another bowl, beat the eggs, milk and remaining oil; stir into the dry ingredients just until blended. Stir in the corn, cheese, green onions, crawfish and reserved jalapeno mixture. Pour into a greased 13x9-in. baking pan. , Bake at 400° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm. Refrigerate leftovers.

CRAWFISH CORNBREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Stir together cornmeal, baking soda, and salt in a large bowl. In another bowl, beat together the eggs, onion, green pepper, pimentos, vegetable oil, Cheddar cheese, cream-style corn, jalapeno pepper, crawfish tails, seasoned salt, cayenne pepper, and garlic powder until the mixture is well combined. Pour the crawfish mixture into the cornmeal mixture, and stir together. Pour the mixture into the prepared baking dish.
• Bake in the preheated oven until the cornbread is lightly golden brown, and a toothpick inserted into the center comes out clean, about 55 minutes. Allow to rest for about 10 minutes before serving.

CAJUN CRAWFISH CORNBREAD

Steps:

• Combine in large bowl, cornmeal, salt and soda
• In separate bowl, beat eggs
• Add crawfish, peppers, onions, cheese, oil and corn to eggs
• Combine egg mixture with cornmeal and mix well
• Pour into a greased 12x14" baking dish and bake at 375 degrees for 55 minutes or until golden brown.