Skip to main content

Southern Bacon and Crawfish Cornbread Dressing

Imagine you are dining outside at Blake Shelton's house this Thanksgiving and deep frying some big turkeys. A crawfish dressing would probably be on the menu. Deep fried turkeys and outdoor dining on Thanksgiving day is very popular in the South. And while people don't wild catch crawfish like they did a century ago, crawfish are always popular on the menu. Here I have  paired it with bacon, corn, mirepoix,and jalapenos to give you a dressing with real local flavor.

Here is what you need:
5 cups crumbled cornbread
1 1/2 lbs  boiled crawfish tails ( frozen is fine)
10 ounces bacon, cooked and coarsely crumbled
12 ounces yellow corn
1 1/2 cups chopped yellow onion
1/1/2 cups chopped celery
1/1/2 cups green red and orange bell pepper
1 jalapeno ( optional)
2 eggs beaten
2 cups chicken stock
salt, thyme, and sage to taste.

Fry your bacon until it is ready to crumble, remove from pan and set aside.
Saute the mirepoix, (onions ,peppers and celery) corn and jalapeno in the bacon fat until tender.
Add the crawfish and bacon  to the saute and continue to cook another few minutes.

In a large bowl, slowly add the saute mixture to the cornbread and seasoning. mix lightly then add the egg and chicken stock slowly, and mix until all the cornbread has dampened.
Transfer to a baking dish and bake at 350 degrees for about an hour.
This will feed about a dozen.

In Nashville it is hard to find frozen crawfish, however fresh is plentiful.  I recommend that you have the kids or a guest help with shelling the crawfish because it is fun but time consuming. It adds an extra 20 minutes to your prep time.
This dressing is delicious with a giblet gravy. I love mine with hot sauce!


Popular posts from this blog

Antique Wardian Cases

When I moved into my present city apartment, a mere 680 square feet,  Things had to serve a purpose. No longer could this antique wardian case hold trinkets for display, it had to be functional. So I gave up a rather large chunk of my micro kitchen to grow fresh herbs. I figure it is a fair trade off. I have a full spectrum vita light shining on the plants and they seem to do quite well in there. I adore wardian cases, terrariums and the like. They were a fixture in the Palace of Versailles like the one above, and later the Victorians made great use of them when it was discovered that they could successfully transport rare species of plants home from  around the globe. I thought I would share some pinned photos of various styles.. Imitation cases are usually zinc and plexiglass ,like this one I spotted at a local market. You can tell the age of a real one by the thickness and color of the glass.The glass will most often be 1/4 inch to a 1/2 inch. They are always quite

Birdcage Beauties

Bird keeping is an ancient art. Long before the Spaniards invaded Mexico, Macaws were being bred as pets and the Japanese were cultivating beautiful songbirds. But of course it was the French, during the time of Louis XIV that brought bird keeping into popular culture. These birds all needed housing and the variety of cages designed for them is as varied as our own homes. From the Baroque... primitive... ..whether for decor impact, or for keeping live birds..  beautiful bird cages, with their airy design adds ambiance to every space they grace. It is no surprise that they are the darlings of decorators around the world. If you love bird cages as much as we do, we offer this gilded cage currently on Chairish.  or click our icon in the right hand column. A stunning home for a pair of Java Temple Birds, Finches or Canaries. Until next time..