Crawfish-Cornbread Dressing

10 ingredients
3 steps

Ingredients

  • 10 tablespoon butter or margarine
  • 1 large onion, chopped
  • 2 small green bell peppers, chopped
  • 1 (16-ounce) package frozen peeled, cooked crawfish tails, thawed
  • 2 cups chicken broth
  • 2 large eggs, lightly beaten
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground red pepper
  • 1 teaspoon ground black pepper

Directions

  1. 1
    Melt butter in a large skillet over medium-high heat; add onion and bell pepper, and saute 4 to 5 minutes or until tender.
  2. 2
    Stir together vegetables, cornbread, and remaining ingredients in a large bowl until moistened. Spoon into a lightly greased 13- x 9-inch baking dish.
  3. 3
    Bake at 350° for 1 hour or until firm and golden brown.

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