Crawfish Dressing

Total Time: 1 hr 50 mins Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 12
• 2 cups buttermilk self-rising cornmeal mix (i get it at wal-mart)
• 1/2 cup flour
• 1/4 cup butter or 1/4 cup margarine, melted
• 1 egg, lightly beaten
• 2 cups buttermilk
• 10 tablespoons butter or 10 tablespoons margarine
• 1 onion, finely chopped
• 2 small green peppers, finely chopped
• 1 lb crawfish tail (frozen, cooked, peeled, thawed)
• 2 cups chicken broth
• 2 eggs, lightly beaten
• 1/4 cup chopped fresh parsley
• 1 teaspoon pepper
• 1 teaspoon red peppers or 1 teaspoon cayenne
• 1 teaspoon black pepper

Recipe

• 1 grease a 9" oven-proof skillet (preferably cast-iron) and heat it in the oven at 450 degrees for 5 minutes.
• 2 combine the first 5 ingredients listed above to make the cornbread.
• 3 pour into hot prepared skillet, and bake at 450 for 20 minutes, or until golden brown.
• 4 set aside.
• 5 preheat oven to 350, and lightly grease a 9x13" baking dish.
• 6 melt the butter in a large skillet over medium heat.
• 7 add the onion and bell pepper, and cook until tender, 4-5 minutes.
• 8 crumble the cornbread into a large bowl.
• 9 add the cooked vegetables, and all remaining ingredients and stir until moistened.
• 10 pour into prepared baking dish and bake for 1 hr., or until firm and golden brown.