The south is known for its delicious comfort foods, and this spicy crawfish cornbread dressing recipe is no exception. With a combination of fresh parsley, Cajun crawfish, shrimp, and Tabasco sauce, this dish packs a punch of flavor that will leave your taste buds begging for more.
As a culinary explorer, I am always on the lookout for new and exciting ways to prepare traditional dishes. This recipe elevates the traditional cornbread dressing by adding in succulent Louisiana crawfish tails and a Cajun seasoning blend that will transport you straight to the heart of Louisiana.
So if you’re looking to spice up your next family gathering or impress your dinner guests with a classic southern dish with a twist, then look no further than this spicy crawfish cornbread dressing recipe. Trust me when I say your taste buds will thank you.
Why You’ll Love This Recipe
Picture this: a steaming hot plate of spicy crawfish cornbread dressing sitting in front of you, the aroma making your mouth water. With every bite, you taste the bold flavors of fresh parsley, crawfish tails, and Tabasco sauce all coming together to create the perfect combination of heat and flavor. Trust me, once you try this dish, it’ll quickly become a new favorite for holiday gatherings or any special occasion.
What makes this recipe so unique is the use of crawfish cornbread as the base for the dressing. The cajun crawfish and shrimp add a seafood twist to a classic southern dish that will have you reaching for seconds in no time. The texture of the crumbled cornbread mixed with vegetables like celery and bell peppers provides additional layers of savory flavors that complement the crawfish perfectly.
Another thing that sets this recipe apart is its versatility. You can use it as a stuffing for your Thanksgiving turkey or serve it as a standalone side dish for any dinner party. It’s easy to adjust the spice level to your liking by adding more or less red pepper flakes or Tabasco sauce. Plus, the leftovers store well in the fridge and can be reheated for an easy meal option later on.
Overall, this Spicy Crawfish Cornbread Dressing Recipe will add a touch of southern hospitality to any mealtime and impress guests with its unique blend of ingredients. Give it a try and prepare to fall in love with this delicious cajun seafood dressing!
Here’s what you need to make this spicy crawfish cornbread dressing recipe:
- 1 9×13 inch cast iron skillet
- 1 pound Louisiana crawfish tails, cooked and chopped
- 1/2 pound small shrimp, cooked and chopped
- 6-8 stalks celery, finely chopped
- 1 large onion, finely chopped
- 1 whole bell pepper, chopped
- 1 clove garlic, minced
- 4 tablespoons butter
- 2 cups crumbled cornbread (use your favorite recipe or a Jiffy cornbread mix)
- 1 cup diced green bell pepper
- 1 cup finely diced celery
- 3 cups chicken stock
- Poultry seasoning
- Salt and black pepper to taste
- Red pepper flakes
- Tabasco sauce
- Fresh parsley for garnish
This ingredient list is super flexible. If you can’t find crawfish tails or don’t like them, simply use more “cajun” staples such as shrimp or even crab meat. Additionally, if you want a little heat but don’t have red pepper flakes or Tabasco sauce — cayenne pepper can do the trick. Lastly, if you don’t have a cast iron skillet, that’s perfectly fine! Just use any baking dish you have available.
The Recipe How-To
Here’s how I make my Spicy Crawfish Cornbread Dressing Recipe:
- 1 pound Louisiana crawfish tails, cooked
- 1 small can of shrimp
- 6 stalks of celery, finely chopped
- 1 green bell pepper, finely chopped
- 1 large onion, finely chopped
- 1 clove of garlic, minced
- 4 tablespoons of butter
- 3 cups of crumbled cornbread (dry cornbread or dry cornbread dressing mix)
- 2 cups of diced cornbread baked mix (Jiffy cornbread mix with added cornmeal)
- 1 tsp of baking soda
- Poultry seasoning, to taste
- Tabasco sauce and red pepper flakes, to taste
- Salt and black pepper, to taste
- Fresh parsley, finely chopped
- Preheat your oven to 350°F.
- Start preparing your ingredients by cleaning the crawfish tails and removing the shrimp from the can.
- In a large bowl, combine the cooked crawfish tails and shrimp.
- Melt butter in a pan over medium heat. Add celery, onion, bell pepper and garlic into the pan and sauté until translucent.
- Add sautéed vegetables into the bowl with crawfish tails and shrimp, then add both types of cornbread into the bowl as well.
- Mix everything until well combined.
- Season with poultry seasoning, salt, black pepper, Tabasco sauce and red pepper flakes according to your preference.
- Beat eggs in a separate bowl until frothy and add it into the mixture.
- Pour enough chicken stock or broth into the mixture while stirring constantly until desired texture is reached; usually about one full cup but add more if needed.
- Once everything is mixed well together, transfer to a greased casserole dish or cast iron skillet and bake for approximately 45 minutes or until golden brown on top.
- Remove from oven and let sit for 5 minutes before serving; garnish with fresh parsley.
Enjoy this mouth-watering Cajun-style Crawfish Cornbread Dressing, perfect for any holiday feast or special occasion!
Substitutions and Variations
One of the best things about this spicy crawfish cornbread dressing recipe is that it’s highly customizable. Here are some variations you can try to suit your preferences or dietary restrictions:
– For a milder flavor, reduce the amount of Tabasco sauce and red pepper flakes.
– If you don’t have crawfish tails available, you can use small shrimp or crab meat instead.
– Want to add some extra protein? Try adding andouille sausage into the mix.
– If you prefer a vegetarian option, simply omit the seafood and add more vegetables like diced bell peppers, onions, and celery.
– For a gluten-free version of this recipe, use a gluten-free cornbread mix or make your own using cornmeal instead.
– Want to make this dish even spicier? Add a few drops of hot sauce or cayenne pepper powder.
– If you’re not a fan of garlic, simply leave it out of the recipe.
– Instead of using butter for this recipe, consider substituting with cooking oil or margarine.
These variations will give you more flexibility when preparing this savory dish. Don’t be afraid to experiment and find the perfect combination that suits your taste buds.
Serving and Pairing
When it comes to serving and pairing this spicy crawfish cornbread dressing, there are many options available to you. Whether you choose to serve it as a part of your main dish or as a standalone dish, this recipe is sure to leave your taste buds tingling.
One great suggestion is to serve it with some crispy fried chicken for a Sunday dinner. The combination of the savory chicken and the spicy crawfish cornbread dressing will make for a meal that is both satisfying and delicious.
If you’re looking for a more traditional pairing, serving this southern-style dressing with some slow-roasted turkey or baked ham would be perfect for your holiday feast. The flavors and textures of the dressing pairs beautifully with either of these main dishes.
For seafood lovers, try pairing this spicy crawfish cornbread dressing with some fresh oysters or boiled shrimp. The Cajun-inspired flavors of the dish pair wonderfully with any seafood dish.
This recipe can also be used as a stuffing for poultry or made into bite-sized balls for appetizers. Whichever way you decide to serve your spicy crawfish cornbread dressing, it’s sure to be a crowd-pleaser!
For beverage pairings, I recommend serving this dish with an ice-cold beer or a glass of chilled white wine. The refreshing taste will perfectly contrast the spiciness of the dish.
Overall, the possibilities are endless when it comes to serving and pairing this delicious spicy crawfish cornbread dressing. So, experiment with different dishes and let your culinary imagination run wild!
Make-Ahead, Storing and Reheating
When it comes to Southern Cornbread Dressing, many cooks will agree that the flavor is even better when made in advance. Luckily, this Spicy Crawfish Cornbread Dressing recipe is no exception. It can be made two days ahead of time without sacrificing its taste or quality.
Once you’ve prepared your dressing and allowed it to cool, store it in an airtight container and refrigerate for up to 48 hours. When you’re ready to reheat it, remove it from the fridge and let it come to room temperature for about an hour.
If you have leftovers, you can store them in an airtight container in the fridge for up to four days. To reheat, add a splash of chicken broth or water to the dressing to help restore its moisture, then gently heat on low heat on the stovetop or in the microwave.
It’s important not to reheat the dressing too quickly or at too high a temperature as it may dry out and lose its texture. Slowly reheating ensures that each spoonful will be just as flavorful and tender as the first.
By making it ahead of time, storing it properly and reheating it with care, this Spicy Crawfish Cornbread Dressing recipe can be a delicious go-to side dish for holidays, potlucks or gatherings any time of year!
Tips for Perfect Results
To ensure that your crawfish cornbread dressing comes out perfectly every time, consider the following tips.
First, be sure to use high-quality crawfish tails for a rich and bold flavor. Fresh Louisiana crawfish is the best option, especially if you prefer your dish with that authentic Creole taste.
Another key tip is to use Tabasco sauce and red pepper flakes sparingly, especially if you’re sensitive to spicy foods. These ingredients add a fiery kick to this savory dish, but it’s important not to overpower the other ingredients’ flavors.
Don’t overcook the crawfish tails or shrimp; the goal is to keep their texture and flavor intact for maximum enjoyment. Cooking them only until they are no longer translucent is perfect as they should not be rubbery.
When dicing your vegetables, aim for smaller pieces so that it creates an even distribution when mixed with the other ingredients of cornbread mixture and seasoning. This will also make sure that you don’t get large veggie clumps in your bites.
To prevent your cornbread from turning out soggy, mix it well with all the wet ingredients before adding it into a baking dish to cook. Bake it in a cast-iron skillet for perfectly crispy edges and a fluffy center.
Finally, garnish your serving with fresh parsley leaves; this adds an earthy freshness which balances out the inherent seafood flavors of crawfish tails and shrimp. When paired together, these tips will result in an irresistible Crawfish Cornbread Dressing recipe that will have you coming back for more.
As you prepare this delicious spicy crawfish cornbread dressing recipe, you may come up with questions or doubts. Don’t worry; it is entirely reasonable to question your cooking capabilities. Here are some frequently asked questions about this dish and some tips to help you cook it successfully every time.
How do you make Paula Deen’s cornbread dressing?
Let’s get this cornbread stuffing baking! First, grab a spacious bowl and whisk together some broth, soup, eggs, poultry seasoning, salt, and pepper until well-combined. After that, stir in the vegetable mixture with vigor. It’s time to crumble up that tasty cornbread, so add it into the bowl and stir until everything is well mixed. Once the mixture is set, transfer it into a pan that’s been prepped and slid it into the oven to bake. Give it about 45 to 55 minutes baking time, or until the center is fully set.
What is cornbread dressing made of?
Cornbread is transformed into an irresistible dressing with the help of a few key ingredients. Buttermilk and eggs lend their unique qualities to the cornbread, while melted butter provides a rich, savory taste. After crumbling the baked and cooled cornbread, butter is added to enhance its flavor. The dish is elevated with the addition of celery and onions that impart texture and flavors of the earth.
What is the best way to dry out cornbread for dressing?
As a culinary explorer, I have come across a useful tip for drying out cornbread to use in dressing. First, slice your cornbread into bite-size cubes and arrange them in a single layer on a baking sheet. To dry them out, either leave them for 1-2 days, or if you’re short on time, bake them in the oven at 250 degrees F for 30-45 minutes. This will create perfectly dried cornbread that is ideal for a savory dressing recipe.
In conclusion, this Spicy Crawfish Cornbread Dressing Recipe is a flavorful and satisfying dish that will leave you wanting more. With its unique combination of ingredients and southern flair, it’s perfect for any occasion.
The fresh parsley, cajun crawfish, and red pepper flakes add a spicy kick to the dressing, while the eggs and cornbread mix provide the perfect base for a delightful texture. The addition of small shrimp and Andouille sausage bring a richness to the dish that makes it impossible to resist.
Whether you’re looking for an exciting new take on traditional dressing or simply trying to spice up your Thanksgiving dinner, this recipe is sure to be a hit. So grab your cast iron skillet and get ready to experience the deliciousness of cajun seafood dressing like never before!
So use my recipe instructions with my tips and recommendations, to make this amazing dish in your own kitchen. I hope you enjoy it as much as I do. So put your apron on and let’s start cooking!
Spicy Crawfish Cornbread Dressing Recipe
- cornbread, baked and crumbled (I use Martha White mix)
- 3 cups day-old sourdough breadcrumbs, crumbled
- 3 tablespoons butter
- 1 cup finely-diced onion
- 1 cup celery
- 3 garlic cloves, minced
- 1 tablespoon poultry seasoning
- 3 teaspoons red pepper flakes, crushed
- 2 teaspoons Tabasco sauce (more to taste)
- salt and pepper
- 1 (10 1/2 ounce) can cream of shrimp soup
- 1 (15 ounce) can sweet cream-style corn
- 1 1/2 lbs cooked peeled crawfish tails (I use frozen)
- 3 cups stock (I use vegetable, but stock made from turkey neck is acceptable if you aren't vegetarian)
- 2 eggs
- 1/2 cup fresh parsley, chopped
- Thaw crawfish tails.
- Saute' onion, celery, and garlic in butter until soft.
- Mix with remaining ingredients in large bowl until well blended.
- Bake in large Pyrex dish at 350 until golden brown.
Your Own Notes
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Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.