A Great New Dressing Recipe I Tried Today

Made this for the 1st time today and it was a big hit:

Crawfish & Andouille Cornbread Dressing

6 cups crumbled cornbread, pre-cooked
3 cups soft bread crumbs, white bread
1 lb crawfish tails, chopped
2 cups cooked Andouille sausage, diced
4 Tbs butter
2 cups onion, chopped
2 cups celery, chopped
3 to 4 cups chicken broth
2 tsp Cajun seasoning
3 eggs, beaten

1. Preheat the oven to 375 degrees.

2. In a large mixing bowl, combine the cornbread and bread crumbs. Add the crawfish & andouille and mix together.

3. In a saucepan over medium heat, sauté the onion and celery in butter until tender. Do not brown. Combine the sautéed vegetables with the bread mixture. Stir in chicken broth, using enough to moisten. Add Cajun seasoning, chopped eggs and beaten eggs. Mix together well.

4. Spread the mixture in a large buttered casserole dish. Bake for about 35 minutes or until nicely browned.

I added a can of corn, drained, and some diced tasso. It was a lot better than the $20 seafood and eggplant dressing we got from Rouse's.

Source: Cajun & Creole Recipe Circle on Facebook