Crawfish Dressing is loaded with crawfish and will be a welcome addition to any southern Thanksgiving buffet. This is a traditional southern cornbread dressing with a Louisiana twist.

 
Crawfish Dressing is packed with flavor. The flavor starts with the Holy Trinity- celery, onion, and bell pepper. Then a couple of garlic cloves and a whole lot of Creole seasoning to make it spicy. I like to use Tony Chachere’s.

 
I also use some Andouille sausage for more flavor and spice. This is a cornbread-based dressing and I use a bag of cornbread stuffing mix for simplicity, but you could use day old cornbread that has been crumbled.

 
There’s a full pound of crawfish tails in this Crawfish Dressing. You’re bound to get one in every bite!
Crawfish Dressing

Crawfish Dressing has a Louisiana twist and is loaded with crawfish. It will be a welcome addition to any southern Thanksgiving buffet. 

6 to 8 ounces Andouille sausage, (about 2 links) (diced)
4 tablespoons butter
2 celery stalks, (diced)
1 red bell pepper, (diced)
2 medium onions, (diced)
2 garlic cloves, (minced)
1 pound frozen crawfish tails, (thawed)
3 teaspoons Tony Chachere's, (divided)
1/2 teaspoon black pepper
2 eggs, lightly beaten
1/2 cup half-and-half
1 (14-ounce) pacakge cornbread stuffing
2 tablespoons chopped fresh parsley
1 to 1 1/2 cups chicken broth
2 tablespoons butter, (cut into thin slivers)

Brown sausage in a large skillet. Remove to a bowl and set aside...