Cajun Crawfish Dressing is a cornbread dressing with Creole flavors and of course crawfish! This Southern specialty dressing was challenged for me to make from Adam of The Unorthodox Epicure.
I have been challenged! That is right, I was challenged to make a dressing. Or is it a stuffing? That is a great debate. What do you call it dressing or stuffing?
Personally, I call it stuffing. Growing up in Pittsburgh, it was always called stuffing. Now that I live in Cleveland, Ohio, it is also called stuffing. It does seem that the more Southern you go in Ohio, I have heard it called dressing. So which is right, Stuffing or dressing? Let’s do a survey, shall we?
Cajun Crawfish Dressing
So as I said, I was challenged to make a dressing from Adam of The Unorthodox Epicure. In return, I challenged him to make a stuffing. So we mixed it up a little and I had to make something from his neck the woods, a Cajun Crawfish Dressing.
So I had to think. I am a Western Pa girl. I also live in Ohio. What could I challenge him to do for a stuffing? Then the answer came, an Amish recipe! Amish is in both Pa and Ohio. My challenge to him: Amish Potato Stuffing!
Cajun Crawfish Dressing, well I had one small problem with creating this recipe. The crawfish, where do I find crawfish in North Western Ohio! The answer was to use a substitute, shrimp. It is the closest crustacean I can use.
After a little research, I decided to create my own version of this dressing. I knew I needed Cajun seasoning, so Tony Cachere’s Cajun seasoning was the first thing that came to mind. Creole recipes also need the triad, celery, onions, and peppers.
Wait, peppers? Yes, you read that right, peppers. In my research, I found out that this triad of these ingredients is essential in Cajun cooking.
So after some tinkering with this dressing, I came up with a nice savory with some Cajun flavors to it dressing. The crawfish, or in my case shrimp, really makes it pop with extra flavor. It simply was good in my opinion.
So, Adam, I accept your challenge and created Cajun Crawfish Dressing! Thank you for challenging me. I hope you enjoyed the challenge of creating Amish Stuffing!
Check out these other recipes:
- Cajun Eggs and Shrimp
- Sausage and Peppers Mostaccioli #SimmeredinTradition
- Honey Mustard Shrimp Burgers
Cajun Crawfish Dressing is a cornbread dressing with creole flavors and of course crawfish! This Southern specialty dressing was challenged for me to make from Adam of The Unorthodox Epicure.
- 1 lb small shrimp or crawfish cooked and chopped
- 1 whole bell pepper chopped
- 2 stalks celery chopped
- 1 whole onion chopped
- 1 clove garlic minced
- 2 1/2 cups chicken broth
- 1/2 tsp poultry seasoning
- 1 TB Tony Cachere’s Cajun seasoning
- 4 cups cornbread croutons
- 2 large eggs
- 2 TB butter
In a saute pan, melt the butter and add the celery, onions, minced garlic, and peppers. Saute the vegetables until the onions start to turn translucent.
Add the poultry seasoning to the vegetables and saute for 1 minute longer. Set aside
In a large bowl, add the croutons.
Next, add the sauteed vegetables, crawfish/shrimp, eggs, and broth.
Season with Tony Cachere’s.
Mix well. The cornbread will soak up the juices. The mixture should be very wet.
Cover with foil and bake at 350 degrees for approximately 45 minutes. Remove the foil and cook another 15 minutes to brown the top.
Take it out the oven and ENJOY!
- Calories: 249kcal
- Sugar: 4g
- Sodium: 747mg
- Fat: 9g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 170mg