Crawfish Andouille Cornbread Dressing Recipe 45

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• Preheat the oven to 350 degrees F. Generously butter a 13 by 9-inch baking dish and set aside.
• In a large skillet, cook the sausage until brown and the fat is rendered, about 5 minutes. Add onions, celery, bell peppers, and garlic, and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool.
• With your fingers, crumble the corn bread into the bowl, add bread, the green onions, parsley, and thyme, and mix well with your hands. Add the salt, pepper, cayenne, and eggs, and mix well with your hands. Add enough broth, 1/2 cup at a time, to moisten the dressing, being careful not to make it mushy.
• Transfer to the prepared dish and cover with aluminum foil. Bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 minutes.
• Preheat the oven to 400 degrees F.
• Pour the vegetable oil into a 9-inch baking pan or heavy cast iron skillet. Place the pan into the oven as it preheats, allowing it to heat for at least 10 minutes.
• Combine the cornmeal, flour, baking powder, salt, and cayenne in a large mixing bowl and stir with a wooden spoon. Add the buttermilk and egg to the mixture, and stir well to blend. Pour the cornmeal batter into the preheated pan and bake in the oven for 25 minutes or until lightly golden brown. Remove from the oven and let cool before serving or using in the dressing.

Steps:

• Heat oven to 300°F. Place cornbread in a large roasting pan. Bake 30 minutes, gently stirring cubes twice, until lightly toasted and firm. Cool completely. Place cubes in a large bowl. Butter a 13 x 9 x 2-inch baking dish. Cook bacon in a large skillet over medium heat until crisp and fat has been rendered; remove with a slotted spoon and drain on paper towels. To drippings in skillet, add andouille, onion, bell pepper, celery, chiles, garlic, and thyme; sauté 10 minutes, stirring frequently, or until andouille is golden brown. Add mixture to cornbread with crawfish, scallions, parsley, Creole spice, and bacon bits and toss. Whisk broth, cream, and eggs in a 4-cup measure; drizzle over cornbread mixture and gently toss until evenly moistened. Spoon dressing into prepared baking dish and cover with foil. Forty-five minutes before serving the turkey, place stuffing in a 350°F oven; bake 25 minutes. Remove foil and continue to bake 10 to 15 minutes, or until stuffing is hot, browned, and slightly crisp on top.

Steps:

• FOR THE CORNBREAD: Preheat oven to 350 degrees. In a mixing bowl, add flour, corn meal, baking powder, baking soda, salt, sugar, jalapenos, and green onions. Mix until well blended and set aside. In a separate mixing bowl, add the eggs and whisk until frothy. Add melted butter and buttermilk and whisk until well blended. Add the wet ingredients to the dry ingredients and mix until well blended. Pour the cornbread batter into a buttered 9x12x2-inch baking pan and bake until the top is browned and a knife inserted into the middle of the cornbread comes out clean, 40-45 minutes. Remove from oven and set aside. TO MAKE CORNBREAD DRESSING: Heat the oil in a pot over medium high heat. Add the Andouille and cook, stirring occasionally, until the sausage is browned, 6-8 minutes. Add 6 cups of onions, 4 cups of celery, 2 cups bell peppers, and the bay leaves. Cook, stirring occasionally, until the vegetables turn dark brown (caramelized), about 15 minutes. Add the remaining onions, celery, and bell peppers, the salt, thyme, black pepper, white pepper, cayenne, and garlic. Cook, stirring occasionally, until the second stage of onions become soft and clear, about 5 minutes. Remove from heat. Crumble the cooked cornbread. Add the cornbread and stock to the vegetable mixture. Mix until well blended. Transfer the cornbread/vegetable mixture to a shallow baking pan and bake for 25 minutes at 350 degrees. Remove from oven and set aside. Temper the eggs: In a mixing bowl, add the eggs and whisk until frothy. Add three large spoonfuls of the cornbread dressing, one at a time, mixing well after each spoonful. Fold the egg mixture back into the pan of the cornbread dressing. Add the softened butter and mix until well blended. Bake for 20 more minutes. Remove from oven.