"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Crawfish Cornbread Dressing Recipe

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This recipe for Crawfish Cornbread Dressing, by , is from Sunday Dinner Cookbook - A Second Helping 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Martha Griffin


2 whole bay leafs
1 1/2 tsp. sweet paprika
1 tsp. salt
3/4 tsp. dried thyme leaves
1/2 tsp. white pepper
1/2 tsp. dry mustard
1/2 tsp. cayenne
1/4 tsp. black pepper

4 T. unsalted butter
1 3/4 cups green bell pepper, finely chopped
1 1/2 cups celery, finely chopped
1 cup onions, finely chopped
2 cups seafood stock
1/2 lb. crawfish tails
3 cups cornbread, finely crumbled

Combine seasoning mix ingredients in a small bowl; set aside.
In a large skillet melt the butter (or tail fat if you have it from the crawfish) add the bell peppers, celery and onions, saute 2 minutes. Add the seasoning mix and saute about 4 minutes. Add the stock and bring to a boil. Add the crawfish tails and continue cooking about 10 more minutes, stirring occasionally. Remove from heat, then with slotted spoon remove solid ingredients and place in blender or food processor; process about 15 seconds (you could leave this chunky though - it would be fine). Return to skillet and place over high heat, add cornbread and cook about 2 minutes.

Personal Notes:
Personal Notes:
This is great dish I got from someone at work and can be used as a side dish or to stuff fowl.




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