Tuesday, June 5, 2007

Crawfish/Shrimp Cornbread Dressing

1 pound small shrimp
1 pound Louisiana crawfish
1 bell pepper chopped
2 stalks celery chopped
1 onion chopped
1 clove of garlic minced
1 bunch scallions (green onions)
2 1/2 cup chicken broth
1/2 tsp poultry seasonings
Tony's seasoning to taste or your choice Cajun seasoning
double recipe of homemade cornbread

Make your corn bread ahead of time so it can cool. I make my own chicken broth by boiling approximately 3 ribbed chicken breast with onions, bell peppers and celery in it. (I take the chicken out after done and refrigerate and keep for chicken salad). Crumble up your cornbread in a baking pan. Add chopped vegetables, crawfish, shrimp and broth including the cooked vegetables from the broth. Season with Tony's and poultry seasoning. Mix it well. You want it to be really wet. The cornbread will soak up alot of the juices. If there is not enough broth you can add milk to it. Cover with foil and bake at 350 degrees for approximately 45 minutes. Remove the foil and cook about another 15 minutes to brown the top. The cooking time may vary as you do not want it to be dry. You want to make sure the dressing stays moist. Great with barbeque brisket as a side dish or stuffed in a bell pepper.

Source: Tesse Duhon at RealCajunRecipes.com

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