Ingredients: |
Ingredients: 8 tablespoons butter
4 stalks celery (finely chopped)
1 large white onion
1 medium size bell pepper
1 pound crawfish tails*
2 teaspoon paprika
salt, pepper, red pepper
4 cups chicken broth
6 cups crumbled cornbread
1 1/2 teaspoon thyme
1 egg
Gravy for dressing:
1 cup chopped white onions
1/2 cup chopped celery
1/2 to 3/4 cup chopped bell pepper
2 cups chicken broth
1/2 teaspoon garlic powder
6 tablespoons butter (or margarine)
1/4 cup flour
8 oz crawfish tails*
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Directions: |
Directions:In a large skillet, melt butter and add onions, bell pepper, and celery. Saute 5 minutes on medium to low burner. Add salt and pepper (to taste), paprika, and thyme. Simmer 5 more minutes. Add chicken broth and bring to a boil. Add crawfish and cook 15 more minutes. Stir in cornbread and cook 5 more minutes. Set aside and do your gravy.
*(season crawfish with Tony Chachere's or your favorite Cajun seasoning prior to melting your butter and starting to cook. I also add salt, pepper, and red pepper along with the Cajun seasoning. Let it soak in while you start you trinity cooking. Frozen Crawfish comes in 12 oz packages. i used a pound in the dressing and the rest in the gravy.
Gravy for dressing:
Saute the trinity in 4 tablespoons butter (or margarine) for 5 minutes. Add chicken broth to your sautéed trinity. Melt 2 tablespoons butter (or margarine) in a small skillet and add flour as you would make a light roux. Add your light roux to your trinity mixture and broth. Stir it in well and watch it thicken on low heat. Add 8 oz of seasoned crawfish tails to this mixture and heat until you are satisfied with the thickness. You may find it necessary to add a little extra chicken broth or water if it gets too thick. Stir in 2 tablespoons dressing in your gravy before you are done.
Add to your dressing one whipped egg and stir it in well. Pour your dressing in a baking dish and bake dressing for 45 minutes at 350 degrees. |
This recipe for Crawfish Cornbread Dressing is from