Crawfish Dressing

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  • Level: Intermediate
  • Total: 1 hr 45 min
  • Active: 45 min
  • Yield: 8 to 10 servings
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For the cornbread:

2 cups cornmeal

2 cups all-purpose flour

1 1/4 cups sugar

1 tablespoon baking powder

1/2 teaspoon kosher salt

4 large eggs

1 1/4 cups whole milk

1/4 cup honey

2 sticks unsalted butter, melted

For the stuffing:

2 tablespoons unsalted butter

1 onion, diced

1 red bell pepper, diced

1 stalk celery, diced

5 cloves garlic, minced

1 pound cleaned crawfish tails (preferably fresh)

Kosher salt and freshly ground black pepper

1/4 teaspoon cayenne pepper

2 cups crawfish or seafood stock


  1. Make the cornbread: Put a 12-inch cast-iron skillet in the oven and preheat to 350 degrees F. Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In a separate bowl, whisk the eggs, milk and honey; whisk into the flour mixture until combined. Add the melted butter and whisk vigorously until combined.
  2. Remove the hot skillet from the oven and pour in the batter. Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Transfer to a rack and let cool completely, then remove from the pan. Crumble 5 cups cornbread for the stuffing.
  3. Increase the oven temperature to 400 degrees F. Make the stuffing: Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add the onion, bell pepper and celery and cook, stirring, until the vegetables start browning, about 10 minutes. Add the garlic and cook 1 more minute. Stir in the crawfish tails, 1 1/2 teaspoons salt, 1/4 teaspoon black pepper and the cayenne. Add the stock and bring to a low simmer, then remove from the heat. Add the remaining 1 tablespoon butter and stir until melted.
  4. Gently stir the cornbread into the stock mixture until incorporated. Transfer to a 3-quart baking dish and bake until golden brown and toasted on top, about 30 minutes.