Crawfish Cornbread Dressing
1 baked cornbread (9 x 13 pan)
1 stick butter or margarine
1 large onion (chopped)
1 large green bell peppers (chopped)
1/2 cup fresh parsley (chopped)
1 Tbsp. garlic (finely minced)
1 Tbsp. crushed red pepper
12 oz crawfish tails
3 cups chicken broth
salt and pepper to taste
Preheat oven 350F Crumble the cornbread in a large bowl and set aside.
Melt butter in a saucepan. Add onion, bell pepper, parsley, & garlic and
saute for 8-10 minutes. Add crawfish and cook an additional 5 minutes.
Mix cooked ingredients with the cornbread then add the chicken broth.
Place cornbread mixture in a lightly greased baking dish and cook for 45
minutes to an hour
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/