My wife may kill me for sharing this but it is so good I could not imagine not sharing it with you guys. With turkey day around the corner and everyone making turkey this is a great time to share this recipe. In my books our only sacred recipe is the pecan pie recipe everything else is meant to be shared.
Crawfish Dressing Recipe
2 hours 30 min prep
2 cups buttermilk self-rising white cornmeal mix (I get it at Wal-Mart)
1/2 cup flour
1/4 cup butter or margarine, melted
1 egg, lightly beaten
2 cups buttermilk
10 tablespoons butter or margarine
1 onion, finely chopped
2 small green peppers, finely chopped
1 lb crawfish tails (frozen, cooked, peeled, thawed)
2 cups chicken broth
2 eggs, lightly beaten
1/4 cup chopped fresh parsley
1 teaspoon white pepper
1 teaspoon red peppers or cayenne
1 teaspoon black pepper
Grease a 9" oven-proof skillet (preferably cast-iron) and heat it in the oven at 450 degrees for 5 minutes.
Combine the first 5 ingredients listed above to make the cornbread.
Pour into hot prepared skillet, and bake at 450 for 20 minutes, or until golden brown.
Preheat oven to 350, and lightly grease a 9x13" baking dish.
Melt the butter in a large skillet over medium heat.
Add the onion and bell pepper, and cook until tender, 4-5 minutes.
Crumble the cornbread into a large bowl.
Add the cooked vegetables, and all remaining ingredients and stir until moistened.
Pour into prepared baking dish and bake for 1 hr., or until firm and golden brown