Crawfish Cornbread Dressing

Products Used
2
19
134
Crawfish Cornbread Dressing
By Imperial Sugar
Prep Time:
1h 10m
Bake/Cook Time:
1h
Yield:
12 servings

Traditional cornbread dressing recipe with a little lagniappe - crawfish and Tabasco sauce! Crawfish Cornbread Dressing is a savory side dish stuffed with the holy trinity of Cajun cooking: celery, bell peppers, and onions. Toss in some additional garlic, sage, thyme, and Cajun seasonings and Bon Appetit!

Relleno tradicional de pan de maíz con un giro cajun- Cangrejo de Rio y salsa tabasco!

Rating:
Rate it yourself
Member
Tested by Imperial
Five star seal
Products Used

Ingredients

  • 6-8 cups crumbled cornbread
  • 3 slices bread, toasted & crumbled
  • 2 cans chicken broth
  • 3 large eggs, well beaten
  • 4 stalks celery, chopped
  • 1 large bell pepper, chopped
  • 1 medium yellow onion, chopped
  • 1/2 cup (1 stick) butter
  • 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
  • 2 teaspoons sage
  • 1 teaspoon garlic salt
  • 2 teaspoons parsley
  • 1 teaspoon thyme
  • 2 teaspoons Cajun seasoning
  • 3 dashes Tabasco
  • 1 pound crawfish tails, cooked and chopped

      Directions

      1. Preheat oven to 325°F.  
      2. Prepare a 13x9-inch baking pan with nonstick spray. Set aside. 
      3. Mix sugar, sage, garlic salt, parsley, thyme, and Cajun seasoning in a small dish.
      4. Place breadcrumbs in a large bowl. Sprinkle seasonings over breadcrumbs.
      5. In a small skillet, melt butter; add celery, pepper, and onion and saute until tender.
      6. Pour cooked veggies over breadcrumbs. Add beaten eggs and two cans of broth. Mix well. Stir in chopped crawfish tails and Tabasco.
      7. Pour into prepared baking pan. Bake approximately one hour or until set and lightly browned, but not dried out.
      Rate & Review
      or to post comments
      Dawn Dawn
      May 25, 2015

      This was a huge hit at Easter! Rave reviews... a keeper

      GERRY SPEIRS
      Oct 07, 2014

      I was very surprised how good this stuffing was. Full of flavor and so moist!

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      Relleno de Pan de Maíz y Cangrejo de Rio

      Products Used
      2
      19
      134
      Crawfish Cornbread Dressing
      Por Imperial Sugar
      Tiempo de preparación:
      1h 10m
      Tiempo de cocción / cocción:
      1h
      Rendimiento:
      12 porciones

      Relleno tradicional de pan de maíz con un giro cajun- Cangrejo de Rio y salsa tabasco!

      Clasificación:
      Califíquelo usted mismo
      Member
      Tested by Imperial
      Products Used

      Ingredientes

      • 6-8 tazas de pan de maíz desmenuzado
      • 3 rebanadas de pan tostado y desmenuzado
      • 2 latas de caldo de pollo
      • 3 huevos grandes, bien batidos
      • 4 tallos de apio picados
      • 1 pimiento morrón grande, picado
      • 1 cebolla amarilla mediana, picada
      • 1/2 taza (1 barra) de mantequilla
      • 1 cucharada de Imperial Sugar Azúcar Granulado Extra Fina
      • 2 cucharaditas de salvia
      • 1 cucharadita de sal de ajo
      • 2 cucharaditas de perejil
      • 1 cucharadita de tomillo
      • 2 cucharaditas de condimento cajún
      • 3 guiones Tabasco
      • 1 libra de colas de cangrejo, cocidas y picadas

      Direcciones

      1. Precaliente el horno a 325 F.
      2. Mezcle el azúcar, salvia, sal de ajo, perejil, tomillo y sazonado estilo cajun en un plato pequeño.
      3. Ponga las migajas de pan en un envase grande, espolvoree las especies sobre las migajas de pan.
      4. En un sarten pequeño, derrita la mantequilla; agregue el pio, pimentón y cebolla y saltee hasta que estén suaves.
      5. Vierta los vegetales cocidos sobre las migas de pan. Agregue los huevos batidos y las dos latas de caldo. Mezcle bien. Agregue y mezcle las colas del cangrejo de rio y el tabasco.
      6. Vierta sobre una bandeja de 13 x 9 pulgadas roseada con aerosol de cocinar. Hornee por alrededor de 1 hora o hasta que esté listo y un poco dorado, pero no seco.
      Dawn Dawn
      May 25, 2015

      This was a huge hit at Easter! Rave reviews... a keeper

      GERRY SPEIRS
      Oct 07, 2014

      I was very surprised how good this stuffing was. Full of flavor and so moist!

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