Crawfish Dressing Recipe For Thanksgiving

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CRAWFISH DRESSING



Crawfish Dressing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 18

2 cups cornmeal
2 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
4 large eggs
1 1/4 cups whole milk
1/4 cup honey
2 sticks unsalted butter, melted
2 tablespoons unsalted butter
1 onion, diced
1 red bell pepper, diced
1 stalk celery, diced
5 cloves garlic, minced
1 pound cleaned crawfish tails (preferably fresh)
Kosher salt and freshly ground black pepper
1/4 teaspoon cayenne pepper
2 cups crawfish or seafood stock

Steps:

  • Make the cornbread: Put a 12-inch cast-iron skillet in the oven and preheat to 350 degrees F. Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In a separate bowl, whisk the eggs, milk and honey; whisk into the flour mixture until combined. Add the melted butter and whisk vigorously until combined.
  • Remove the hot skillet from the oven and pour in the batter. Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Transfer to a rack and let cool completely, then remove from the pan. Crumble 5 cups cornbread for the stuffing.
  • Increase the oven temperature to 400 degrees F. Make the stuffing: Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add the onion, bell pepper and celery and cook, stirring, until the vegetables start browning, about 10 minutes. Add the garlic and cook 1 more minute. Stir in the crawfish tails, 1 1/2 teaspoons salt, 1/4 teaspoon black pepper and the cayenne. Add the stock and bring to a low simmer, then remove from the heat. Add the remaining 1 tablespoon butter and stir until melted.
  • Gently stir the cornbread into the stock mixture until incorporated. Transfer to a 3-quart baking dish and bake until golden brown and toasted on top, about 30 minutes.

CRAWFISH DRESSING



Crawfish Dressing image

This is one of our favorite recipes. It goes great with fried turkey, and makes a bunch. A combination of Cajun ingredients makes for a delicious dressing.

Provided by Mackenzie Carter

Categories     Side Dish     Stuffing and Dressing Recipes     Rice Stuffing and Dressing Recipes

Time 45m

Yield 12

Number Of Ingredients 15

1 ½ cups water
¾ cup uncooked long-grain white rice
1 pound lean ground beef
1 medium onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
2 pounds frozen peeled crawfish tails, thawed
1 cup toasted, chopped pecans
¼ cup butter
1 bunch green onions, chopped
2 tablespoons Creole seasoning
½ teaspoon black pepper
1 tablespoon chopped fresh parsley

Steps:

  • In a medium saucepan, bring water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes, until rice is tender and liquid has been absorbed.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • In a large, heavy skillet over medium heat, stir together ground beef, onion, celery, green bell pepper, red bell pepper, and garlic. Cook until beef is evenly browned and vegetables are tender.
  • Stir cooked rice, crawfish tails, pecans, butter, and green onions into the ground beef mixture. Season with Creole seasoning and pepper. Continue cooking about 3 minutes, until well mixed. Transfer to the prepared baking dish.
  • Bake 25 minutes in the preheated oven, or until lightly browned. Garnish with parsley

Nutrition Facts : Calories 313.3 calories, Carbohydrate 14.8 g, Cholesterol 119.5 mg, Fat 19.2 g, Fiber 2.3 g, Protein 20.5 g, SaturatedFat 6.3 g, Sodium 347.5 mg, Sugar 2 g

BREAD STUFFING WITH CRAWFISH, BACON, AND COLLARD GREENS



Bread Stuffing with Crawfish, Bacon, and Collard Greens image

Categories     Shellfish     Vegetable     Side     Bake     Sauté     Thanksgiving     Stuffing/Dressing     Bell Pepper     Fall     Collard Greens     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 13

1 (1-pound) loaf crusty country-style white bread
1/4 cup olive oil
4 teaspoons chopped fresh thyme
1 large garlic clove, minced
6 tablespoons (3/4 stick) butter
1 1/2 cups finely chopped onion
1 1/2 cups thinly sliced celery
1 cup finely chopped green bell pepper
1 pound peeled cooked crawfish tails, thawed if frozen
1/2 pound sliced bacon, chopped
1 (1-pound) bag sliced collard greens, coarsely torn
1 3/4 cups low-salt chicken broth or turkey stock, heated, divided
1/3 cup chopped fresh parsley

Steps:

  • Preheat oven to 375°F. Cut bottom crust and short ends off bread; discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place in very large bowl. Add oil, thyme, and garlic; toss. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, 20 minutes. Return to same very large bowl.
  • Melt butter in large skillet over medium-high heat. Add next 3 ingredients. sauté until soft, about 10 minutes. Add crawfish; sauté 2 minutes. Transfer to medium bowl. sauté bacon in same skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to bowl with vegetables. Pour off all but 1 tablespoon bacon fat from skillet. Add greens and 1 cup broth. Cover and simmer until greens are almost tender, about 5 minutes. Add greens and broth in skillet to vegetable mixture. Add parsley. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill vegetable mixture.
  • Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Stir vegetable mixture into bread. Add remaining 3/4 cup broth; toss. Transfer to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, 25 minutes. Uncover; bake until top starts to brown, 25 minutes longer.

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

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

SPICY CRAWFISH CORNBREAD DRESSING



Spicy Crawfish Cornbread Dressing image

I invented this one year when hosting my husband's family Thanksgiving, and my brother-in-law will NEVER allow me to make any other kind!

Provided by La Dilettante

Categories     Crawfish

Time 50m

Yield 12 , 12 serving(s)

Number Of Ingredients 16

cornbread, baked and crumbled (I use Martha White mix)
3 cups day-old sourdough breadcrumbs, crumbled
3 tablespoons butter
1 cup finely-diced onion
1 cup celery
3 garlic cloves, minced
1 tablespoon poultry seasoning
3 teaspoons red pepper flakes, crushed
2 teaspoons Tabasco sauce (more to taste)
salt and pepper
1 (10 1/2 ounce) can cream of shrimp soup
1 (15 ounce) can sweet cream-style corn
1 1/2 lbs cooked peeled crawfish tails (I use frozen)
3 cups stock (I use vegetable, but stock made from turkey neck is acceptable if you aren't vegetarian)
2 eggs
1/2 cup fresh parsley, chopped

Steps:

  • Thaw crawfish tails.
  • Saute' onion, celery, and garlic in butter until soft.
  • Mix with remaining ingredients in large bowl until well blended.
  • Bake in large Pyrex dish at 350 until golden brown.

Nutrition Facts : Calories 125, Fat 5.1, SaturatedFat 2.6, Cholesterol 101.1, Sodium 281.8, Carbohydrate 9.8, Fiber 1.1, Sugar 2, Protein 10.8

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