Crawfish Cornbread Dressing– A Holiday Hit At My House!
A number of years ago, my sister-in-law shared her family's recipe for crawfish cornbread dressing with me. She is an amazing cook, so I didn't believe I could replicate her side dish masterpiece. However, she assure me how easy it was. Sure enough, it has become a holiday hit at my house, whether for Thanksgiving, Christmas, or Easter.
If I can make it delicious, anyone can!
Crawfish and Cornbread Dressing
1 lb. crawfish tails cleaned and drained
1 lb. lean ground meat
1 can of cream of mushroom soup
1 onion, 1/2 bell pepper, 1 stalk celery, garlic
1 box of cooked Jiffy cornbread mix
Use whatever seasoning you prefer to taste (salt, pepper, a seasoning blend, etc.)
I add a beef bouillon cube to it as well… just my personal preference
-Cook onion, celery, bell pepper, and garlic in a little butter until tender.
-Add ground meat and brown until cooked.
When the ground meat is cooked, add crawfish tails. Cook for about 10 min. Then add 1 can of cream of mushroom soup. Stir in well and add about 12 to 1 can of water to balance out thickness of the soup. (This is where I add the bouillon, too.) Cook for about 15 min or until soup is well heated. Then add crumbled, cooked corn bread. After it is well mixed, you may serve.