Crawfish Dressing Recipes

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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

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

PECAN, RICE & CRAWFISH DRESSING



Pecan, Rice & Crawfish Dressing image

Make and share this Pecan, Rice & Crawfish Dressing recipe from Food.com.

Provided by True Texas

Categories     Crawfish

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

1 medium onion, chopped
1 celery rib, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 lb lean ground beef
2 garlic cloves, minced
2 (16 ounce) packages crawfish tails, frozen, thawed, peeled, cooked
2 cups long-grain rice, cooked
1 cup pecans, toasted and chopped
1/4 cup butter, cut in pieces
1 bunch green onion, chopped
2 tablespoons creole seasoning
1 teaspoon pepper

Steps:

  • Cook vegetables, ground beef and garlic in a Dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink.
  • Stir in crawfish, rice, pecans, butter, green onions, Creole seasoning and pepper.
  • Cook about 3 minutes until mixture is thorougly heated.
  • Spoon into lightly greased 9 x 13 inch baking pan.
  • Bake at 350 degrees for 35 to 40 minutes until lightly browned.
  • May garnish with chopped fresh parsley, if desired.

Nutrition Facts : Calories 515.1, Fat 22.8, SaturatedFat 7.1, Cholesterol 173.4, Sodium 158.7, Carbohydrate 43.5, Fiber 3.2, Sugar 2.6, Protein 33.6

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