Crawfish Dressing

Terrie Baker-Foundation Director

DeSoto Regional Health System

Mansfield, LA

Ingredients:
Cornbread (double recipe)
One stalk celery, chopped
One large onion, chopped
One bell pepper, chopped
½ tsp. garlic powder
Tony Chachere‟s Creole Seasoning
½ cup margarine
5 slices white bread
3 to 4 cans chicken broth
Small jar mushrooms
6 to 8 eggs, beaten
2 to 3 12 oz. bags whole crawfish tails
Sage
Salt and pepper

Directions:
Make cornbread according to directions. Let cool. Sauté celery, onion, bell pepper, garlic, and Tony‟s seasoning with margarine until onion is clear. In large bowl, crumble cornbread and white bread. Add sautéed veggies, eggs, broth, and mushrooms. Stir until mixed well.
Add sage, salt & pepper to taste. Add crawfish tails last. Bake in dish lined with Pam, uncovered for 1 hour at 375 degrees until center is firm and edges are turning slightly brown. This recipe makes a LARGE amount. It can be halved.

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