Beazell's Cook Book

Crawfish & Andouille Cornbread Dressing

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Crawfish & Andouille Cornbread Dressing  




6 cups crumbled cornbread

3 cups soft bread crumbs (white bread)

1 pound crawfish tails, chopped

2 cups cooked Andouille sausage , diced

4 tablespoons butter

2 cups onions, chopped

2 cups celery, chopped

3-4 cups chicken broth

2 teaspoons Beazell's Cajun Seasoning

3 boiled eggs, chopped

3 eggs, beaten



Preheat the oven to 375 degrees.

In a large mixing bowl, combine the cornbread and bread crumbs. Add the crawfish & Andouille and mix together.

In a saucepan over medium heat, sauté the onion and celery in butter until tender. Do not brown. Combine the sautéed vegetables with the bread mixture. Stir in chicken broth, using enough to moisten. Add Beazell's Cajun Seasoning, chopped eggs and beaten eggs. Mix together well.

Spread the mixture in a large buttered casserole dish (we use aluminum pans, but it’s up to you). Bake for about 35 minutes or until golden brown.


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