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    You are in: Home / Recipes / Spicy Crawfish Cornbread Dressing Recipe
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    Spicy Crawfish Cornbread Dressing

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    La Dilettante's Note:

    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!

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    Ingredients:

    Serves: 12

    Yield:

    Units: US | Metric

    • 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

    Directions:

    1. 1
      Thaw crawfish tails.
    2. 2
      Saute' onion, celery, and garlic in butter until soft.
    3. 3
      Mix with remaining ingredients in large bowl until well blended.
    4. 4
      Bake in large Pyrex dish at 350 until golden brown.

    Browse Our Top Crawfish Recipes

    Ratings & Reviews:

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    Nutritional Facts for Spicy Crawfish Cornbread Dressing

    Serving Size: 1 (144 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 125.0
     
    Calories from Fat 45
    36%
    Total Fat 5.1 g
    7%
    Saturated Fat 2.6 g
    13%
    Cholesterol 101.0 mg
    33%
    Sodium 281.7 mg
    11%
    Total Carbohydrate 9.8 g
    3%
    Dietary Fiber 1.0 g
    4%
    Sugars 1.9 g
    7%
    Protein 10.8 g
    21%

    The following items or measurements are not included:

    sourdough breadcrumbs

    stock

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