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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Crawfish Cornbread Dressing Recipe

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This recipe for Crawfish Cornbread Dressing is from BOUNTIFUL GOODNESS From Our Kitchens to Yours, 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!


Category:
Category:

Ingredients:  
Ingredients:  
Cornbread:
2 c. cornmeal
2 c. all-purpose flour
1-1/4 c. sugar
1 T. baking powder
1/2 tsp. kosher salt
4 eggs
1-1/4 c. milk
1/4 c. honey
2 sticks unsalted butter, melted

Stuffing:
2 T. unsalted butter
1 onion, diced
1 bell pepper, diced
1 stalk celery, diced
5 cloves garlic, minced
1 lb. cleaned crawfish tails
1-1/2 tsp. kosher salt
1/4 tsp. pepper
1/4 tsp. cayenne pepper
2 c. seafood or vegetable stock

Directions:
Directions:
Make the cornbread: Put a 12-inch cast iron skillet in the oven and preheat to 350ºF. Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In a separate bowl, whisk the eggs, milk and honey; whisk into the flour mixture until combined. Remove the skillet from the oven and pour in the batter. Bake until a toothpick inserted comes out clean, 30 to 40 minutes. Transfer to a rack and let cool completely, then remove from pan. Crumble the cornbread for the stuffing.

Make the stuffing: Increase the oven temperature to 400ºF. Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add the onion, bell pepper and celery and cook, stirring until the vegetables start browning, about 10 minutes. Add the garlic and cook 1 more minute. Stir in the crawfish tails, 1-1/2 teaspoons salt, 1/4 teaspoon pepper and 1/4 teaspoon cayenne pepper. Add the stock and bring to a low simmer, then remove from the heat. Add the remaining 1 tablespoon butter and stir until melted. Gently stir the cornbread into the stock mixture until incorporated. Transfer to a 3-quart baking dish and bake until golden brown an toasted on top, about 30 minutes. Serves 8 to 10.

 

 

 

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