Crawfish Cornbread Dressing

You can make the corn bread ahead or use leftover corn bread. In fact, the dressing may be prepared a day ahead and kept in the refrigerator until an hour before serving. This recipe makes 8 to 10 cups, more than enough to stuff a turkey.

From "My New Orleans: The Cookbook" by John Besh/Andrews McMeel Publishing

Crawfish Cornbread Dressing

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    4 tablespoons rendered bacon fat 1 teaspoon chopped fresh parsley
    1/4 pound andouille sausage, diced Leaves from 1 sprig of fresh thyme
    1/4 pound hot pork sausage meat, removed from casing 1 tablespoon creole spices
    1 medium onion, chopped 6 cups crumbled corn bread
    1 stalk celery, diced 2 cups chicken stock
    1 green bell pepper, diced 1/2 cup heavy cream
    1 clove garlic, minced 2 eggs, lightly beaten
    2 cups peeled crawfish tails, chopped Salt
    2 green onions, chopped Freshly ground black pepper
    1 small jalapeno pepper, chopped


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    • 1

      Put the bacon fat, andouille, and pork sausage into a large skillet and cook over medium-high heat, breaking up the pork with the back of a wooden spoon. When the pork sausage meat has browned, add the onions, celery, bell peppers, and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the crawfish and cook for 2 minutes. Transfer the mixture to a large mixing bowl.

    • 2

      Add the remaining ingredients to the bowl with the sausage and crawfish and stir together until well combined. Spoon the dressing into a large heatproof dish. At this point, the dressing may be covered and refrigerated (for up to 1 day) until you are ready to bake it. Bake the dressing in a preheated 350 degree Fahrenheit oven until it is piping hot and golden brown, 15 to 30 minutes.

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