Side Dishes

Crawfish Dressing

Crawfish Dressing is loaded with crawfish and will be a welcome addition to any southern Thanksgiving buffet. This is a

  • Serves 10
  • Prep 20 minutes
  • Cook 55 minutes
  • Total 1 hour

crawfishstuffing

Jump to the recipe
Crawfish Dressing

html PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN" "http://www.w3.org/TR/REC-html40/loose.dtd"

Crawfish Dressing is loaded with crawfish and will be a welcome addition to any southern Thanksgiving buffet. This is a traditional southern cornbread dressing with a Louisiana twist.

Crawfish Dressing is packed with flavor. The flavor starts with the Holy Trinity- celery, onion, and bell pepper. Then a couple of garlic cloves and a whole lot of Creole seasoning to make it spicy. I like to use Tony Chachere’s.

I also use some Andouille sausage for more flavor and spice. This is a cornbread-based dressing and I use a bag of cornbread stuffing mix for simplicity, but you could use day old cornbread that has been crumbled.

There’s a full pound of crawfish tails in this Crawfish Dressing. You’re bound to get one in every bite!

Crawfish Dressing Recipe Tips:

I like to use Tony Chachere’s Creole seasoning but you can use any Creole or Cajun seasoning.

Leftovers will keep in an airtight container in the refrigerator for 3 to 4 days.

Try These Other Thanksgiving Sides:

More Favorite Thanksgiving Recipes

Savannah Seafood Stuffing

Recipe

Crawfish Dressing

Crawfish Dressing has a Louisiana twist and is loaded with crawfish. It will be a welcome addition to any southern Thanksgiving buffet.

  • Serves 10
  • Prep 20 minutes
  • Cook 55 minutes
  • Total 1 hour

Ingredients

  • 6 to 8 ounces Andouille sausage, (about 2 links) (diced)
  • 4 tablespoons butter
  • 2 celery stalks, (diced)
  • 1 red bell pepper, (diced)
  • 2 medium onions, (diced)
  • 2 garlic cloves, (minced)
  • 1 pound frozen crawfish tails, (thawed)
  • 3 teaspoons Tony Chachere's, (divided)
  • 1/2 teaspoon black pepper
  • 2 eggs, lightly beaten
  • 1/2 cup half-and-half
  • 1 (14-ounce) package cornbread stuffing
  • 2 tablespoons chopped fresh parsley
  • 1 to 1 1/2 cups chicken broth
  • 2 tablespoons butter, (cut into thin slivers)

Instructions

  1. 1

    Brown sausage in a large skillet. Remove to a bowl and set aside.

  2. 2

    Add 4 tablespoons butter to the skillet and cook celery, red pepper, and onion until soft.

  3. 3

    Add garlic and cook 1 minute.

  4. 4

    Add crawfish, 2 teaspoons Tony Chachere's and black pepper. Mix together and remove from heat.

  5. 5

    In a large bowl, whisk together eggs, half-and-half and remaining 1 teaspoon Tony Chachere's seasoning. Add cornbread stuffing, parsley, and crawfish mixture. Mix together well.

  6. 6

    Add enough chicken broth to moisten the mixture.

  7. 7

    Transfer to a greased 9x13-inch pan. Scatter butter slices on top. Cover with aluminum foil and bake 40 minutes at 350 degrees. Uncover and bake 15 more minutes.

Nutrition

  • Calories292 kcal

More recipes

Eight more recipes from the rest of the kitchen.