Crawfish Dressing!!!

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

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Ingredients  [ For 10 to 11 people ]    [   Preparation time : 15 minute  –  Cooking time : 15 minutes  ]

  • 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) pacakge cornbread stuffing
  • 2 tablespoons chopped fresh parsley
  • 1 to 1 1/2 cups chicken broth
  • 2 tablespoons butter, cut into thin slivers

Preparation Method

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

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

  3. Add garlic and cook 1 minute.

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

  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. Add enough chicken broth to moisten the mixture.

  7. Transfer to a greased 9×13-inch pan. Scatter butter slices on top. Cover with aluminum foil and bake 40 minutes at 350 degrees. Uncover and bake 15 more minutes.

     

Enjoy it!!

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