Crawfish Dressing

Submitted by lorenlou

"I am not a dressing eater. BUT, I made this recipe several years ago (for everyone else), tried it and loved it! It is the only dressing I'll eat - from Southern Living."

 

• Ready In: 1hr 50mins
• Ingredients: 15
• Serves: 12

ingredients

• 2 cups buttermilk self-rising white cornmeal mix (I get it at Wal-Mart)
• 1⁄2 cup flour
• 1⁄4 cup butter or 1/4 cup margarine, melted
• 1 egg, lightly beaten
• 2 cups buttermilk
• 10 tablespoons butter or 10 tablespoons margarine
• 1 onion, finely chopped
• 2 small green peppers, finely chopped
• 1 lb crawfish tail (frozen, cooked, peeled, thawed)
• 2 cups chicken broth
• 2 eggs, lightly beaten
• 1⁄4 cup chopped fresh parsley
• 1 teaspoon white pepper
• 1 teaspoon red peppers or 1 teaspoon cayenne
• 1 teaspoon black pepper

directions

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

Reviews

[MrsKnox2016]

Really delicious LorenLou! Over Thanksgiving, visiting family in Louisiana, I had the best seafood dressing! I couldn't find the recipe I was given, but thought this sounded pretty close. I made two boxes of Jiffy cornbread instead of from scratch. This makes a nice 9x13 pan full. Do make sure to add all the broth and watch out that you don't overcook. I used half shrimp and half crab instead of crawfish. Tasty!