Crawfish Cornbread Dressing

Ingredients

• ½ lb crawfish tails, chopped
• 3 C crumbled cornbread (one box of cornbread mix)
• 1 onion, chopped
• 2 stalks celery, chopped
• 1 bell pepper, chopped
• 1 Jalapeño, chopped
• 4 tbs butter
• 1 tsp paprika
• ½ tsp dry mustard
• ½ tsp thyme
• Salt, pepper, and Cajun seasoning to taste
• 1 bell pepper, chopped
• 2 C chicken stock
• 2 cloves garlic, chopped

Directions

1. Prepare Cornbread: Prepare the cornbread according to package directions; set aside.
2. Sauté Vegetables: Melt butter and sauté onion, celery, bell pepper, and garlic 2 minutes.
3. Season & Simmer: Add salt, pepper, paprika, thyme, and dry mustard. Simmer 5 minutes.
4. Add Crawfish: Stir in stock and crawfish; simmer 10 minutes.
5. Combine: Crumble cornbread into the mixture and simmer 2-3 minutes more, stirring gently.
6. Bake: Transfer to a buttered casserole dish and bake @400°F for 15 minutes.

Chef's Notes

• If the mixture is too thin, you may need to add one or two eggs to bind it
• Andouille is also a good addition to this recipe, if it is available in your area

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