Crawfish - Cornbread Dressing

By jdwooten

Ingredients

• 10 tablespoon butter or margarine
• 1 large onion, chopped
• 2 small green bell peppers, chopped
• 1 recipe Basic Cornbread, crumbled
• 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

Details

Servings 12

Preparation

Step 1

Melt butter in a large skillet over medium-high heat; add onion and bell pepper, and sauté 4 to 5 minutes or until tender.

Stir together vegetables, cornbread, and remaining ingredients in a large bowl until moistened. Spoon into a lightly greased 13- x 9-inch baking dish.

Bake at 350° for 1 hour or until firm and golden brown.