Recipe: Crawfish Cornbread Dressing
Cast iron recipes from Charmaine Dupré's "Life Around the Table"
10 ×
4 Tbsp. Canola Oil
2 Tbsp. Butter
1 Cup Bell Pepper, chopped
1 Cup Celery, chopped
2 Cups Onion, chopped
1 Tsp. Garlic, minced
1 lb. Fresh Louisiana Crawfish Tails, peeled
⅓ Cup Green onion, chopped
2 Tbsp. Cajun Seasoning
2 Cups Seafood Stock
⅓ Cup Parsley, minced
2 Eggs, beaten slightly
1 8.5-oz package Jiffy cornbread mix, prepared
This is one of my favorite side dishes for company dinners. I serve it with a poultry main course, like baked squabs or cornish hens, and vegetables of the season.
Directions
1. Heat a 10-inch cast iron skillet. When hot, add oil and butter. Add vegetables and garlic. Sauté until soft, but not browned.
2. Season crawfish tails with Cajun seasoning then add to skillet. Cook for about 5 minutes.
3. Add warm seafood stock and simmer for about 5 minutes.
4. Add cornbread until mixture is thickened, but not too dry. Taste mixture and adjust seasoning as needed.
5. Stir in eggs, parsley, and green onions. Combine well.
6. Put skillet in a 350 F. oven and bake for about 30 minutes, until browned on top.
7. Serve hot.
This recipe is from Charmaine Dupré’s memoir, Life Around the Table: Living the Spirit of Hospitality at Home and Abroad, released on May 1 and available at barnesandnoble.com and amazon.com. For signed copies, Dupré can be reached at cdupre@centurytel.net. Read an excerpt from the book, the chapter "Cast Iron Cooking" in our May 2021 issue.
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