My wife may kill me for sharing this but it is so good I could not imagine not sharing it with you guys. With turkey day around the corner and everyone making turkey this is a great time to share this recipe. In my books our only sacred recipe is the pecan pie recipe everything else is meant to be shared.
p { margin-bottom: 0.08in; }
Crawfish Dressing Recipe
12 servings
2 hours 30 min prep
2 cups buttermilk self-rising white cornmeal mix (I get it at Wal-Mart)
1/2 cup flour
1/4 cup butter or margarine, melted
1 egg, lightly beaten
2 cups buttermilk
10 tablespoons butter or margarine
1 onion, finely chopped
2 small green peppers, finely chopped
1 lb crawfish tails (frozen, cooked, peeled, thawed)
2 cups chicken broth
2 eggs, lightly beaten
1/4 cup chopped fresh parsley
1 teaspoon white pepper
1 teaspoon red peppers or cayenne
1 teaspoon black pepper
Grease a 9" oven-proof skillet (preferably cast-iron) and heat it in the oven at 450 degrees for 5 minutes.
Combine the first 5 ingredients listed above to make the cornbread.
Pour into hot prepared skillet, and bake at 450 for 20 minutes, or until golden brown.
Set aside.
Preheat oven to 350, and lightly grease a 9x13" baking dish.
Melt the butter in a large skillet over medium heat.
Add the onion and bell pepper, and cook until tender, 4-5 minutes.
Crumble the cornbread into a large bowl.
Add the cooked vegetables, and all remaining ingredients and stir until moistened.
Pour into prepared baking dish and bake for 1 hr., or until firm and golden brown
p { margin-bottom: 0.08in; }
Crawfish Dressing Recipe
12 servings
2 hours 30 min prep
2 cups buttermilk self-rising white cornmeal mix (I get it at Wal-Mart)
1/2 cup flour
1/4 cup butter or margarine, melted
1 egg, lightly beaten
2 cups buttermilk
10 tablespoons butter or margarine
1 onion, finely chopped
2 small green peppers, finely chopped
1 lb crawfish tails (frozen, cooked, peeled, thawed)
2 cups chicken broth
2 eggs, lightly beaten
1/4 cup chopped fresh parsley
1 teaspoon white pepper
1 teaspoon red peppers or cayenne
1 teaspoon black pepper
Grease a 9" oven-proof skillet (preferably cast-iron) and heat it in the oven at 450 degrees for 5 minutes.
Combine the first 5 ingredients listed above to make the cornbread.
Pour into hot prepared skillet, and bake at 450 for 20 minutes, or until golden brown.
Set aside.
Preheat oven to 350, and lightly grease a 9x13" baking dish.
Melt the butter in a large skillet over medium heat.
Add the onion and bell pepper, and cook until tender, 4-5 minutes.
Crumble the cornbread into a large bowl.
Add the cooked vegetables, and all remaining ingredients and stir until moistened.
Pour into prepared baking dish and bake for 1 hr., or until firm and golden brown