Crawfish Cornbread Dressing


  • 2 bay leaves
  • 12 Teaspoon(s) white pepper
  • 1 12 Teaspoon(s) paprika
  • 12 Teaspoon(s) dry mustard
  • 12 Teaspoon(s) red pepper
  • 34 Teaspoon(s) thyme
  • 14 Teaspoon(s) black pepper
  • 4 Tablespoon(s) unsalted butter
  • 1 34 Cup(s) bell pepper, chopped
  • 1 12 Cup(s) celery, chopped
  • 1 Cup(s) onion, chopped
  • 1 Pound(s) Louisiana Crawfish Tail Meat
  • 1 Package(s) Jiffy Brand Cornbread mix


  1. In a large skillet or dutch oven, melt butter over high heat Show
  2. Add bell pepper, celery, and onions Show
  3. Sauté for approximately 2 minutes, stirring occasionally Show
  4. Add seasonings and sauté approximately 4 minutes Show
  5. Add crawfish tails and continue cooking approximately 10 minutes Show
  6. Stir in crumbled cooked cornbread and cook approximately 2 minutes Show

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