Crawfish Cornbread Dressing
Crawfish Cornbread Dressing by Chef Issas Toups is an in-depth recipe for this delicious and classic Cajun casserole.
1 1/4 C Whole milk – cold
1/4 C Honey
2 C Yellow cornmeal
2 C AP flour
1 1/4 C Sugar – (Yeah, I like my cornbread sweet. Get over it.)
1 T Baking powder
1/2 t Salt
1/2 lb Butter – (2 sticks), melted
Crawfish Cornbread Dressing
2 T Butter – divided (1 Tbsp butter + 1Tbsp butter)
1 Onion – medium, finely diced
1 Red bell pepper – finely diced
1 Celery rib – finely diced
5 Garlic clove – minced
1 lb Crawfish tail – cleaned (preferably fresh, but frozen will do; this is actually the perfect dish to use frozen crawfish because it’s a creamy dressing and you don’t notice the odd texture that frozen crawfish can get. You’ll see this at Thanksgiving even when you know there’s not a damn crawfish around.)
1 1/2 t Salt
1/4 t Black pepper – finely ground
1/4 t Cayenne pepper
2 C Crawfish stock – (or any seafood stock)
5 C Isaac’s Cornbread – crumbled
- Isaac’s Cornbread
- Preheat oven to 350 degrees.
- Place 12-inch cast-iron skillet in the oven to warm as the oven preheats.
- Whisk eggs, milk, and honey together.
- In a separate bowl, whisk dry ingredients (Yes, whisk. Powders act more like liquids when mixing them together, so using a whisk is highly advantageous to fully combine them).
- Pour egg-milk mixture into the dry ingredients and mix vigorously with the whisk for 8 seconds.
- If it’s slightly lumpy, that’s ok. I’d rather slightly lumpy than overworked—overworked will give you dense cornbread.
- Add melted butter and immediately mix vigorously with whisk for another 4 to 5 seconds.
- Remove skillet from oven and pour mixture in.
- Place in oven and bake for 30 to 40 minutes, until cake tester comes out clean.
- Serve with room temperature butter and cane syrup.
- Crawfish Cornbread Dressing
- Preheat oven to 400 degrees.
- In a large Dutch oven, melt 1 Tbsp butter over medium heat. Add onion, bell pepper, celery, and cook in butter for 10 minutes.
- After 10 minutes, the vegetable mixture (the trinity) should start to brown a little bit—this is intentional; you want it more than just translucent. Since we’re not braising this dish down, you really want to have your trinity cooked—because I don’t like crunchy trinity.
- Add garlic and cook for another minute.
- Add crawfish tails, salt, black pepper, cayenne pepper, and give it a stir.
- Add 2 cups crawfish stock. While keeping it on medium heat, slowly bring the mixture to a low simmer. Once it is simmering, turn off heat.
- Add 1 Tbsp butter and stir until it’s fully melted.
- Once butter has melted, gently fold in 5 cups of crumbled cornbread until it’s well incorporated, being careful not to smush it all to bits.
- Scoop mixture into a 9×13 casserole dish and spread out evenly.
- Place the casserole dish in the oven. Bake at 400 degrees for 10 minutes. Call your Cajun mother and thank her.