Crawfish Cornbread Dressing

Aaron J Guidry sent this one in. Cornbread, crawfish tails, and a pot of vegetables cooked down slow, all baked together in a 13x9. Part dressing, part crawfish casserole, and it would hold its own next to anything else on a holiday table.

Ingredients

• ½ stick salted butter
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 stalk celery, chopped
• 1 bunch green onions, chopped
• 1 tablespoon minced garlic
• 1½ cups water
• 1 (10.5-ounce) can cream of mushroom soup
• 1 tablespoon Cajun seasoning
• 1 (7- to 8-ounce) block Monterey Jack cheese, shredded
• 1 (12-ounce) package cornbread mix, baked according to package directions, cooled, and crumbled
• 1 pound crawfish tails

Instructions

1. Heat a large pot over low heat.
2. Add the butter to the pot and let it melt. Add the yellow onion, bell peppers, celery, and green onions, and cook, stirring occasionally, for about 25 minutes.
3. Preheat the oven to 350°.
4. Add the garlic to the vegetable mixture and sauté for about 5 minutes more. Add the 1½ cups water and stir. Add the soup and Cajun seasoning and stir. Add the shredded cheese and mix until melted. Fold in the cornbread. Turn off the heat and mix in the crawfish.
5. Butter and spray a 13x9-inch baking dish. Pour the mixture into the dish.
6. Bake for 35 to 40 minutes. Let cool for 5 to 10 minutes, then serve.

Notes

The cornbread gets baked, cooled and crumbled before any of it goes in the pot, so start there and let it sit while the vegetables cook.

Those vegetables go a full 25 minutes on low heat before the garlic ever hits the pot. That is where the flavor comes from, so do not rush it.