“I invented this one year when hosting my husband's family Thanksgiving, and my brother-in-law will NEVER allow me to make any other kind!”
READY IN:
50mins
SERVES:
12
YIELD:
12
UNITS:
US

Ingredients Nutrition

  • cornbread, baked and crumbled (I use Martha White mix)
  • 3 cups day-old sourdough breadcrumbs, crumbled
  • 3 tablespoons butter
  • 1 cup finely-diced onion
  • 1 cup celery
  • 3 garlic cloves, minced
  • 1 tablespoon poultry seasoning
  • 3 teaspoons red pepper flakes, crushed
  • 2 teaspoons Tabasco sauce (more to taste)
  • salt and pepper
  • 1 (10 1/2 ounce) can cream of shrimp soup
  • 1 (15 ounce) cansweet cream-style corn
  • 1 12 lbs cooked peeled crawfish tails (I use frozen)
  • 3 cups stock (I use vegetable, but stock made from turkey neck is acceptable if you aren't vegetarian)
  • 2 eggs
  • 12 cup fresh parsley, chopped

Directions

  1. Thaw crawfish tails.
  2. Saute' onion, celery, and garlic in butter until soft.
  3. Mix with remaining ingredients in large bowl until well blended.
  4. Bake in large Pyrex dish at 350 until golden brown.

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