Moist Cornbread Dressing with Spicy Crawfish
Photo by Oxmoor House
Ingredients
- 2 ½ cups chicken broth
- ¾ cup butter, divided
- 1 (16-oz.) package frozen cooked peeled crawfish tails, thawed and drained
- ¾ cup chopped onion
- ¼ to 1/2 teaspoon ground red pepper
- ¾ cup chopped celery
- 1 (16-oz.) package seasoned cornbread stuffing (we tested with Pepperidge Farm)
Melt 1/2 cup butter in a large deep skillet or Dutch oven. Sauté onion and celery 4 to 5 minutes or until crisp-tender. Add chicken broth, crawfish tails, remaining 1/4 cup butter, and red pepper; bring to a boil. Remove from heat. Add cornbread stuffing; gently toss and fluff with a fork until s...
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