Crawfish & Andouille Sausage Cornbread Dressing Recipe
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 This recipe for Crawfish & Andouille Sausage Cornbread Dressing is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 tbsp. rendered bacon fat
1/4 lb andouille sausage, diced
1/4 lb hot pork sausage meat, removed from casing
1 medium onion, chopped
1 stalk celery, diced
1/2 green pepper, diced
1 clove garlic, minced
2 c. crawfish tails (from Louisiana, if available)
2 green onions
1 small jalapeno pepper, chopped
1 tsp. chopped fresh parsley
Leaves from 1 spring fresh thme
2 tbsp. Cajun spice (Such as Tony Chachere's)
6 c. baked cornbread
2 c. chicken broth
1/2 c. heavy cream
2 eggs, lightly beaten
Salt
Fresh ground black pepper
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Directions: |
Directions:1. Cook bacon fat, andouille, and pork sausage in large skillet over medium high heat, breaking up the pork with the back of a wooden spoon. When the pork sausage meat has browned, add the onions, celery, bell peppers, and garlic and cook, stirring occasionally until the onions are translucent, about 5 minutes. Add the crawfish and cook for 2 minutes. Transfer the mixture to a large mixing bowl.
2. Add the remaining ingredients to the bowl with the sausage and crawfish and stir together until well combined. Spoon the dressing into a large heatproof dish. At this point, the dressing may be covered and refrigerated (up to 1 day) until you are ready to bake it. Bake the dressing in a preheated 350° oven until it is piping hot and golden brown, 15-30 minutes. |
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Number Of
Servings: |
Number Of
Servings:10 |
Personal
Notes: |
Personal
Notes: We love hosting the Fox family for Thanksgiving every year. It's always a blast - the best possible group around the table and way too much food. Since I am from Louisiana, I wouldn't have it any other way. In the early years, I would make two types of stuffing but this quickly became the star of the show. Without fail, after dinner, Meg would always say, "Katie, you outdid yourself!"
I've tried several versions of this recipe, but this one from New Orleans Chef John Besh is my favorite. I swear it tastes best cooked in a giant cast iron skillet!
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