New Orleans Crawfish Cornbread Dressing
A series of authentic Thanksgiving recipes from New Orleans
The cornbread can be made ahead of time or you can use cornbread that has already been baked. You can actually prepare the dressing a day ahead and keep it in the refrigerator until an hour before serving
There are 8-10 cups of stuffing in this recipe, which is enough for stuffing a turkey,
4 tablespoons rendered bacon fat
1/4 pound Big Easy andouille sausage diced
1/4 pound hot pork Big Easy sausage meat, removed from casing
1 medium chopped onion
1 stalk celery, diced
1/2 green bell pepper, diced
1 minced clove garlic
2 cups peeled crawfish tails, chopped
2 chopped green onions
1 small chopped jalapeño pepper
1 teaspoon chopped fresh parsley
Leaves from 1 sprig fresh thyme
1 tablespoon Tony Chacheries Louisiana Seasoning
6 cups crumbled Basic Corn Bread
2 cups chicken stocks
1/2 cup heavy cream
2 eggs, lightly beaten
Salt
Freshly ground black pepper
Cooking Directions
Using the back of a wooden spoon, break apart the pork as you cook the bacon fat, andouille, and pork sausage in a large skillet over medium-high heat. Remove the pork from the pan after the sausage meat has browned for five minutes.
Add the onions, celery, bell peppers, and garlic after browning the pork sausage meat. Continue cooking, stirring occasionally, until the onions are translucent.
Add the crawfish and cook for two minutes. Add the rest of the ingredients and the crumbled cornbread to the bowl with the sausage and crawfish, and mix it all together well until it is well combined.
Spoon the dressing into a large heat-resistant dish. During this time, the dressing may be covered with a thin layer of plastic wrap and refrigerated (for up to 1 day) until you are ready to bake it.
The dressing should be baked at 350° F degrees for 15-30 minutes, until it is hot and golden brown.
Enjoy!
Louisiana Cuisine
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