Crawfish/Shrimp Cornbread Dressing

By Stina

Ingredients

• Great side dish to replace rice dressing with
• bar-b-que, brisket or grilled meat. Also a great stuffing for bellpeppers.
• Ingredients
• 1 pound small shrimp
• 1 pound Louisiana crawfish
• 1 bell pepper chopped
• 2 stalks celery chopped
• 1 onion chopped
• 1 clove of garlic minced
• 1 bunch scallions (green onions)
• 2 1/2 cup chicken broth
• 1/2 tsp poultry seasonings
• Tony's seasoning to taste or your choice Cajun seasoning
• double recipe of homemade cornbread

Details

Servings 10
Adapted from realcajunrecipes.com

Preparation

Step 1

Great side dish to replace rice dressing with
bar-b-que, brisket or grilled meat. Also a great stuffing for bellpeppers.

Directions

Make your corn bread ahead of time so it can cool. I make my own chicken broth by

boil

ing approximately 3 ribbed chicken breast with onions, bell peppers and celery in it. (I take the chicken out after done and refrigerate and keep for chicken salad). Crumble up your cornbread in a baking pan. Add chopped vegetables,

Season with Tony's and poultry seasoning. Mix it well. You want it to be really wet. The cornbread will soak up alot of the juices. If there is not enough broth you can add milk to it. Cover with foil and bake at 350 degrees for approximately 45 minutes. Remove the foil and cook about another 15 minutes to brown the top. The cooking time may vary as you do not want it to be dry. You want to make sure the dressing stays moist. Great with barbeque brisket as a side dish or stuffed in a bell pepper