Recipe: Crawfish Andouille Cornbread Dressing

By Regina Charboneau

When it comes to making cornbread dressing, there is no question you have to use savory cornbread.

Makes 12 servings

    • 1 lb. diced andouille sausage
    • 1 1/2 cup diced onion
    • 1 1/2 cup diced celery
    • 1/2 cup diced red pepper
    • 3 tbls. garlic
    • 3 teas. sage
    • 2 teas. basil
    • 1 teas. black pepper
    • 1/2 teas. crushed red pepper
    • 2 lbs. crawfish tail meat
    • 5 cups stale cornbread
    • 1 1/2 cup cream
    • 5 eggs

You will need a buttered Pyrex or baking dish. Preheat oven to 350 degrees F.

Place large saute pan over medium heat, and add diced andouille. Cook for 5-6 minutes then add onion, celery, and bell pepper and cook until soft.

Add garlic, sage, basil, black pepper, and crushed red pepper. Cook for one minute more.

Add crawfish and cook for two minutes more.

Remove from heat and pour into a large mixing bowl. Add crumbled cornbread and stir.

Add in cream.

In small bowl beat eggs well before adding to cornbread mixture. Stir eggs in and make sure mixture is well mixed.

Pour into buttered baking dish and bake at 350 degrees F for 60 to 75 minutes. Dressing should be firm to the touch in the middle of the dish.

This article available online at:

http://www.theatlantic.com/health/archive/2009/10/recipe-crawfish-andouille-cornbread-dressing/28761/