Crawfish/Shrimp Cornbread Dressing

10 servings Prep: 20 m Cook: 1 h Total: 1 h 20 m Intermediate
4.0/5 (2)
This side dish is a great sidekick for barbecue brisket or grilled meats, loaded with crawfish, shrimp, and the holy trinity of onion, celery, and bell pepper. It also makes a great stuffing for bell peppers.

Ingredients

10 servings
  • 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

Step-by-Step Instructions

  1. Make your cornbread ahead of time so it can cool. You can use your own recipe or a box mix, but make sure to make 2 batches.
  2. Crumble up cooled cornbread in a baking pan. Add chopped bell pepper, celery, onion, garlic, and scallions. Add the crawfish, shrimp, and chicken broth.
  3. Season with Tony Cachere’s and poultry seasoning.
  4. 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.
  5. Cover with foil and bake at 350 degrees for approximately 45 minutes. Remove the foil and cook another 15 minutes to brown the top. The cooking time may vary, as you do not want it to be dry. Make sure that the dressing stays moist.

Common Problems and Solutions

Q: Why is my dressing dry?

A: The key is keeping it very wet during mixing. Add more chicken broth or milk if needed - the cornbread soaks up a lot of liquid. Keep it covered with foil for most of the baking time to retain moisture.

Q: Can I use frozen seafood?

A: Yes, frozen crawfish and shrimp work fine. Thaw completely and drain well before adding to prevent excess water in the dressing.

Q: How do I know when it's done?

A: The dressing should be set but still moist throughout, not dry or crumbly. The top should be golden brown after removing the foil.

Tips and Techniques

Make the cornbread a day ahead to save time on the day you’re assembling the dressing. The dressing can be assembled several hours ahead and refrigerated until baking time - just add 10-15 minutes to the covered baking time if starting from cold.

Ingredient Substitutions

  • Louisiana crawfish: Additional shrimp or crab meat
  • Chicken broth: Seafood stock or shrimp stock
  • Fresh cornbread: Cornbread stuffing mix
  • Tony Cachere's seasoning: Creole seasoning or Old Bay

Equipment Needed

  • 9x13 inch baking pan
  • Aluminum foil
  • Mixing bowl

Historical Context

Cornbread dressing is a Southern staple, but Louisiana cooks took it to another level by adding seafood. This version showcases two of Louisiana’s most prized ingredients - crawfish and shrimp - making it perfect for special occasions.