Pecan Rice And Crawfish Dressing Recipes

CRAWFISH DRESSING

Crawfish Dressing image

I am not a dressing eater. BUT, I made this recipe several years ago (for everyone else), tried it and loved it! It is the only dressing I'll eat - from Southern Living.

Provided by LorenLou

Categories Crawfish

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

2 cups buttermilk self-rising white cornmeal mix (I get it at Wal-Mart)
1/2 cup flour
1/4 cup butter or 1/4 cup margarine, melted
1 egg, lightly beaten
2 cups buttermilk
10 tablespoons butter or 10 tablespoons margarine
1 onion, finely chopped
2 small green peppers, finely chopped
1 lb crawfish tail (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 1 teaspoon cayenne
1 teaspoon black pepper

Steps:

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.

Nutrition Facts : Calories 281.8, Fat 16.4, SaturatedFat 9.4, Cholesterol 130.5, Sodium 561.5, Carbohydrate 22.3, Fiber 2, Sugar 2.9, Protein 12

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