Crawfish/Shrimp Cornbread Dressing2005-08-02
- Course: Main Dishes
- Yield : 10
- Servings : 10
- Prep Time : 45m
- Cook Time : 45m
- Ready In : 1:30 h
- Add to Recipe Box
This side dish is a great sidekick for barbecue brisket or grilled meats. It also makes a great stuffing for bell peppers.
- 1 pound small shrimp
- 1 pound Louisiana crawfish
- 1 bell pepper, chopped
- 2 stalks celery, chopped
- 1 onion, chopped
- 1 clove of garlic, minced
- 1 bunch scallions (green onions)
- 2 1/2 cups chicken broth
- 1/2 tsp poultry seasonings
- Tony Cachere’s seasoning to taste or your choice Cajun seasoning
- Double recipe of cornbread
Make your corn bread ahead of time so it can cool. You can use your own recipe or a box mix, but make sure to make 2 batches.
Crumble up cooled cornbread in a baking pan. Add chopped vegetables, crawfish, shrimp and broth.
Season with Tony Cachere’s and poultry seasoning.
Mix well. The cornbread will soak up the juices. The mixture should be very wet. If there is not enough broth, milk can be added.
Cover with foil and bake at 350 degrees for approximately 45 minutes. Remove the foil and cook another 15 minutes to brown the top.