IMG_4236 (800x600)

I think this is the 3rd dressing recipe I have tested out. Hubby is a fan of the cornbread dressing over the bread stuffing. His favorite is still the chorizo one I made a few years back. I really loved this recipe. He thought it was ok, but we both agreed I think with a little more Cajun seasoning this would be a lot better. Overall I will make it again for sure.

Crawfish Dressing

(Adapted from Food Network)


Printer Friendly Version

2 cups cornmeal
2 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
4 large eggs
1 1/4 cups whole milk
1/4 cup honey
2 sticks unsalted butter, melted
For the stuffing:
2 tablespoons unsalted butter
1 onion, diced
1 red bell pepper, diced
1 stalk celery, diced
5 cloves garlic, minced
1 pound cleaned crawfish tails (preferably fresh)
Kosher salt and freshly ground black pepper
1/4 teaspoon cayenne pepper
2 cups crawfish or seafood stock

Make the cornbread: Put a 12-inch cast-iron skillet in the oven and preheat to 350 degrees F. Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl.

IMG_4101 (800x600)IMG_4102 (800x600)

In a separate bowl, whisk the eggs, milk and honey; whisk into the flour mixture until combined.

IMG_4110 (800x600)IMG_4124 (800x600)IMG_4128 (800x600)

Add the melted butter and whisk vigorously until combined.

Remove the hot skillet from the oven and pour in the batter. Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Transfer to a rack and let cool completely, then remove from the pan. Crumble 5 cups cornbread for the stuffing.

IMG_4130 (800x600)IMG_4214 (800x600)

Increase the oven temperature to 400 degrees F. Make the stuffing: 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.

IMG_4204 (800x600)

Add the garlic and cook 1 more minute.

IMG_4209 (800x600)

Stir in the crawfish tails, 1 1/2 teaspoons salt, 1/4 teaspoon black pepper and the cayenne.

IMG_4210 (800x600)IMG_4211 (800x600)

Add the stock and bring to a low simmer, then remove from the heat.

IMG_4212 (800x600)

Add the remaining 1 tablespoon butter and stir until melted.

IMG_4213 (800x600)

Gently stir the cornbread into the stock mixture until incorporated.

IMG_4215 (800x600)IMG_4216 (800x600)

Transfer to a 3-quart baking dish and bake until golden brown and toasted on top, about 30 minutes.

IMG_4217 (800x600)IMG_4218 (800x600)

IMG_4230 (800x600)IMG_4238 (800x600)

Finding Isnpiration's logo

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!

Pin It on Pinterest

Share This