Craw­fish Corn Bread Dress­ing

San Antonio Express-News (Sunday) - - Taste -

4 ta­ble­spoons ren­dered ba­con fat or

olive oil

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

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