Crawfish Corn Bread Dressing
4 tablespoons rendered bacon fat or
¼ pound andouille sausage, diced ¼ pound ground fresh hot pork sausage meat (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 Louisiana 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
Instructions: Combine the bacon fat, andouille and pork sausage into a large skillet and cook over mediumhigh 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 350-degree oven until it is piping hot and golden brown, 25-30 minutes.
Makes 10 servings
From chef Drake Leonards of Eunice