Spicy Crawfish Cornbread Dressing

"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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Ready In:
50mins
Ingredients:
16
Serves:
12

ingredients

  • 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)
  • 2 eggs
  • 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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RECIPE SUBMITTED BY

<p>I've loved to cook ever since I got that Easy-Bake oven for Christmas at age five!&nbsp; There is no food I truly dislike (except processed junk, of course, and the one veggie I've never quite loved is a green bell pepper).&nbsp; I became a vegetarian about 20 years ago, but before that, one of my favorite things was fried chicken livers.&nbsp; I still kind of miss those!&nbsp; I'm not a purist; now and then a bit of grilled salmon is irresistible...so I've stopped trying to label myself!</p> <p>I love to get out and ride my bike around town, and taking long walks is my favorite way of relaxing and feeling good.&nbsp; I'm lucky to live just half a mile from a grocery store, so on nice days I like to take my handy rolling market cart and walk there.&nbsp; Sometimes I do my best menu-planning while strolling along the sidewalk!</p> <p>My married daughter in San Antonio got my cooking gene for sure.&nbsp; We love nothing better than getting in the kitchen together when I visit her, or when she comes home.&nbsp; Holidays are our favorites---we like a pretty presentation and doing the tables, centerpieces, and so forth, as well as trying new recipes and menus.&nbsp; She's recently added homemade baby food to her repertoire, now that she has a baby boy who lovvvvves to eat. I can't wait 'til he starts having birthday parties; while I don't eat sweets myself, I adore baking.</p> <p>The only sort of cooking I'm not overfond of is grilling out, but that's fine; my husband is the King of the Grill and takes over when we entertain outdoors.&nbsp; I'm happy to do the appetizers and sides in the INDOOR kitchen!</p> <p>I love Italy and France, and have many recipes scribbled on napkins from my trips there.&nbsp; I'm in an Italian study group, and the six of us enjoy getting together and trying recipes.&nbsp; My husband and I are also in a supper club, and each month there's a different theme: one summer we hosted a luau with a variety of tropical dishes, and this past fall I built a menu around a French theme, with hearty boeuf bourguignonne (for my carnivorous friends).<br /> <br />I was excited to be chosen Chef of the Day on October 17, 2009, and Chef of the Month in July '12. Thank you, Food.com, and all the friends/fellow cooks I've met here. Let's keep on cookin'!</p> <p><br /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /></p>
 
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