CRAWFISH-CORNBREAD DRESSING
Prep: 30
minutes
Bake: I
hour
10 tablespoons butter or margarine
1 large onion, chopped
2 small green bell peppers, chopped
1 recipe Basic Cornbread, crumbled
1 (I6-ounce) package frozen peeled,
cooked crawfish tails, thawed
2 cups chicken broth
2 large eggs, lightly beaten
l/2 cup chopped fresh parsley
1 teaspoon ground white pepper
1 teaspoon ground red pepper
I teaspoon ground black pepper
· Melt butter in a large skillet over medium-high heat; add onion
and bell pepper, and saute' ~ 4 to 5
minutes or until tender.
· Stir together vegetables, cornbread, and remaining ingredients
in a large bowl until moistened. Spoon into a lightly greased 13 x 9 inch
baking dish.
· Bake at 3500 for I hour or until firm and golden.
Yield: 12 servings.