Louisiana Cookin'

Heartwarming Holiday Casseroles

CRAWFISH CORNBREAD DRESSING

MAKES 12 SERVINGS

This hearty side starts with our tender Buttermilk Cornbread and features spicy Louisiana crawfish tails.

1 tablespoon olive oil
2 cups diced sweet onion
1 cup diced green bell pepper
1 cup diced celery
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
10 cups 1-inch-cubed Buttermilk Cornbread (recipe follows)
1 pound crawfish tails, rinsed and drained
2 cups chicken broth
2 large eggs, lightly beaten
1 teaspoon poultry seasoning
1½ teaspoons kosher salt
¾ teaspoon ground black pepper
¼ teaspoon crushed red pepper
Garnish: chopped fresh thyme

Preheat oven to 375°. Spray a 13x9-inch baking dish with cooking spray.

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