Crawfish Corn Bread Dressing
4 tablespoons rendered
bacon fat or olive oil ¼ pound andouille sausage,
diced
¼ pound ground fresh hot pork sausage (preferably Johnsonville, Jimmy Dean or Central Market brand) 1 medium onion, chopped 1 bunch green onions, sliced 1 stalk celery, diced ½ poblano pepper, diced 1 small jalapeño pepper,
chopped
3 cloves garlic, minced 1 pound peeled Lousiana crawfish tails (frozen is fine), chopped 1 tablespoon fresh parsley,
chopped
Fresh thyme (leaves from 4
sprigs)
2 tablespoons Creole seasoning (Paul Prudhomme’s Blackened Redfish Magic)
6 cups crumbled corn bread 2 cups chicken stock
½ cup heavy cream
3 eggs, lightly beaten Salt and freshly ground
black pepper
Instructions: Combine the bacon fat, andouille and pork sausage into a large skillet and cook over medium-high heat, breaking up the pork with the back of a wooden spoon. When the pork sausage has browned, add the onions, celery, peppers and garlic; cook, stirring occasionally, until the onions are translucent, about 5 minutes.
Add the crawfish (thawed if frozen) and cook for 2 minutes. Transfer the mixture to a large mixing bowl. Let cool.
Add remaining ingredients to the bowl, stir until well combined. Spoon the dressing into a large heat-proof dish that has been buttered. At this point, the dressing may be covered and refrigerated (for up to 1 day) until you are ready to bake it. Bake the dressing in a pre-heated 350-degree oven until it is piping hot and golden brown, 25-30 minutes.
Makes 10 servings
From chef Drake Leonards of Eunice, La.