Southern Living 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

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

SOUTHERN LIVING CRAWFISH CORNBREAD



Southern Living Crawfish Cornbread image

Don't let this title scare you. This recipe comes from the Southern Living magazine, and not live crawfish in cornbread from down south. Posted for ZWT5.

Provided by TxGriffLover

Categories     Quick Breads

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 tablespoons butter
1 small onion, finely chopped
1/2 cup bell pepper, finely chopped
2 jalapeno peppers, seeded and minced
1 cup milk
1/2 cup vegetable oil
3 large eggs
1 (14 3/4 ounce) can cream-style corn
1 1/2 cups cheddar cheese, grated
3/4 cup green onion, chopped
2 cups yellow cornmeal
1 tablespoon baking powder
2 teaspoons cajun seasoning
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground red pepper
1 lb frozen crawfish tail, thawed, drained and peeled

Steps:

  • Preheat oven to 400º. Heat a 12-inch (1 1/2-inch deep) cast-iron skillet in oven for 15 minutes.
  • Meanwhile, melt butter in a large skillet over medium heat. Add onion and bell pepper; saute 5 minutes or until onion is tender. Remove from heat. Stir in jalapenos.
  • Stir together milk, oil, and eggs in a large bowl. Stir in corn, cheese, onion mixture, and chopped green onion.
  • Stir together cornmeal and next 5 ingredients just until blended. Stir in milk mixture, stirring just until dry ingredients are moistened. Stir in crawfish. Pour into hot cast-iron skillet.
  • Bake for 45 minutes or until golden brown. Serve immediately.
  • Note: To make cornbread in a baking dish, prepare recipe as directed, beginning with step 2. Pour batter into a well-greased 13 x 9-inch baking dish. Proceed with recipe as directed, increasing bake time to 50 minutes.
  • Shrimp Cornbread: Substitute 1 pound raw shrimp, peeled, deveined and coarsely chopped.

Nutrition Facts : Calories 955.8, Fat 56.9, SaturatedFat 19.3, Cholesterol 348.2, Sodium 1791.4, Carbohydrate 74.9, Fiber 7, Sugar 6.2, Protein 41.7

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