Crawfish Cornbread Dressing

Ingredients

• ½ lb crawfish tails, chopped
• 3 C crumbled cornbread (one box of cornbread mix)
• 1 onion, chopped
• 2 stalks celery, chopped
• 1 bell pepper, chopped
• 1 Jalapeño, chopped
• 4 tbs butter
• 1 tsp paprika
• ½ tsp dry mustard
• ½ tsp thyme
• Salt, pepper, and Cajun seasoning to taste
• 1 bell pepper, chopped
• 2 C chicken stock
• 2 cloves garlic, chopped

Directions

1. Prepare the cornbread according to the package directions and set aside
2. Melt butter and sauté onion, celery, bell pepper, and garlic for 2 minutes.
3. Add salt, pepper, paprika, thyme and dry mustard and simmer for 5 minutes.
4. Add stock and crawfish and simmer for 10 minutes.
5. Stir in cornbread and simmer another 2-3 minutes.
6. Turn into a buttered casserole and bake 15 minutes @400°

Chef's Notes

• If the mixture is too thin, you may need to add one or two eggs to bind it
• Andouille is also a good addition to this recipe, if it is available in your area