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Crawfish - Cornbread Dressing


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  • 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


Servings 12


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.

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Crawfish Cornbread Crawfish Monica