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Crawfish Cornbread Dressing
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Crawfish Cornbread Dressing
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Traditional cornbread dressing recipe with a Cajun twist - crawfish and tabasco sauce!

Prep time
1:10
Bake/Cook time
1:00
Yield
12 servings
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Crawfish Cornbread Dressing
Extra Fine Granulated Sugar
Prep time :
1:10
Bake/Cook time :
1:00
Yield :
12 servings

INGREDIENTS

  • 6-8 cups crumbled cornbread
  • 3 slices bread, toasted & crumbled
  • 2 cans chicken broth
  • 3 large eggs, well beaten
  • 4 stalks celery, chopped
  • 1 large bell pepper, chopped
  • 1 medium yellow onion, chopped
  • 1/2 cup (1 stick) butter
  • 1 tablespoon Dixie Crystals Extra Fine Granulated Sugar
  • 2 teaspoons sage
  • 1 teaspoon garlic salt
  • 2 teaspoons parsley
  • 1 teaspoon thyme
  • 2 teaspoons Cajun seasoning
  • 3 ’dashes’ Tabasco
  • 1 pound crawfish tails, cooked and chopped

DIRECTIONS

  1. Preheat oven to 325°F.         
  2. Mix sugar, sage, garlic salt, parsley, thyme and Cajun seasoning in a small dish.
  3. Place bread crumbs in large bowl, sprinkle seasonings over bread crumbs.
  4. In a small skillet, melt butter; add celery, pepper & onion and saute until tender.
  5. Pour cooked veggies over bread crumbs. Add beaten eggs and 2 cans of broth. Mix well. Stir in chopped crawfish tails and Tabasco.
  6. Pour into a 13 x 9-inch sprayed baking pan. Bake approximately 1 hour or until set and lightly browned, but not dried out.
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