Crawfish Andouille Cornbread Dressing Recipe 45

Steps:

• Preheat the oven to 350 degrees F. Generously butter a 13 by 9-inch baking dish and set aside.
• In a large skillet, cook the sausage until brown and the fat is rendered, about 5 minutes. Add onions, celery, bell peppers, and garlic, and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool.
• With your fingers, crumble the corn bread into the bowl, add bread, the green onions, parsley, and thyme, and mix well with your hands. Add the salt, pepper, cayenne, and eggs, and mix well with your hands. Add enough broth, 1/2 cup at a time, to moisten the dressing, being careful not to make it mushy.
• Transfer to the prepared dish and cover with aluminum foil. Bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 minutes.
• Preheat the oven to 400 degrees F.
• Pour the vegetable oil into a 9-inch baking pan or heavy cast iron skillet. Place the pan into the oven as it preheats, allowing it to heat for at least 10 minutes.
• Combine the cornmeal, flour, baking powder, salt, and cayenne in a large mixing bowl and stir with a wooden spoon. Add the buttermilk and egg to the mixture, and stir well to blend. Pour the cornmeal batter into the preheated pan and bake in the oven for 25 minutes or until lightly golden brown. Remove from the oven and let cool before serving or using in the dressing.

Steps:

• Heat oven to 300°F. Place cornbread in a large roasting pan. Bake 30 minutes, gently stirring cubes twice, until lightly toasted and firm. Cool completely. Place cubes in a large bowl. Butter a 13 x 9 x 2-inch baking dish. Cook bacon in a large skillet over medium heat until crisp and fat has been rendered; remove with a slotted spoon and drain on paper towels. To drippings in skillet, add andouille, onion, bell pepper, celery, chiles, garlic, and thyme; sauté 10 minutes, stirring frequently, or until andouille is golden brown. Add mixture to cornbread with crawfish, scallions, parsley, Creole spice, and bacon bits and toss. Whisk broth, cream, and eggs in a 4-cup measure; drizzle over cornbread mixture and gently toss until evenly moistened. Spoon dressing into prepared baking dish and cover with foil. Forty-five minutes before serving the turkey, place stuffing in a 350°F oven; bake 25 minutes. Remove foil and continue to bake 10 to 15 minutes, or until stuffing is hot, browned, and slightly crisp on top.

Steps:

• 1. Melt butter in a large sauté pan or skillet over medium. Add bell pepper, onion, celery, garlic, jalapeño, salt, and black pepper, and cook 6 minutes. Add paprika and cayenne pepper, and cook 1 more minute. 2. Place crawfish, cream cheese, Cheddar cheese, and cream in a 6-quart slow cooker. Stir in bell pepper mixture, Creole mustard, Worcestershire sauce, and hot sauce. Cover and cook on HIGH 45 minutes. Reduce heat to WARM. Stir in lemon juice and parsley; serve with crackers or toasted baguette slices