Cajun Crawfish Dressing

BUST OUT

  • 2 Pre-Seasoned Cast Iron Skillets (12.5 inch & 8 inch Pans)
  • Swiss Diamond Nonstick Roasting Pan – 4.5 qt
  • Foil

WHAT YOU NEED

  • 1 pound shrimp (small, or crawfish cooked and chopped)
  • 1 whole bell pepper (chopped)
  • 2 stalks celery (chopped)
  • 1 whole onion (chopped)
  • 1 clove garlic (minced)
  • 2 1/2 cups chicken broth
  • 1/2 teaspoon poultry seasoning
  • 1 tablespoon HR&G Cajun Seasoning
  • 4 cups croutons (cornbread)
  • 2 large eggs
  • 2 tablespoons butter

GET COOKIN’!

  1. In a saute pan, melt the butter and add the celery, onions, minced garlic, and peppers.
  2. Saute the vegetables until the onions start to turn translucent.
  3. Add the poultry seasoning to the vegetables and saute for 1 minute longer. Set aside
  4. In a large bowl, add the croutons.
  5. Next, add the sauteed vegetables, crawfish/shrimp, eggs, and broth.
  6. Season with HR&G Seasoning
  7. Mix well. The cornbread will soak up the juices. The mixture should be very wet.
  8. Cover with foil and bake at 350 degrees for approximately 45 minutes. Remove the foil and cook another 15 minutes to brown the top.
  9. Take it out the oven and ENJOY!

 

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