Spicy Crawfish Cornbread Dressing

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READY IN: 50mins
SERVES: 12
YIELD: 12
UNITS: US

INGREDIENTS

Nutrition
  • 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 12
    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)
  • 12
    cup fresh parsley, chopped
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DIRECTIONS

  • 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.
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