Crawfish Dressing

Ingredients

• 6 to 8 ounces Andouille sausage, (about 2 links), diced
• 4 tablespoons butter
• 2 celery stalks,, diced
• 1 red bell pepper,, diced
• 2 medium onions,, diced
• 2 garlic cloves,, minced
• 1 pound frozen crawfish tails,, thawed
• 3 teaspoons Tony Chachere's,, divided
• 1/2 teaspoon black pepper
• 2 eggs, lightly beaten
• 1/2 cup half-and-half
• 1 (14-ounce) package cornbread stuffing
• 2 tablespoons chopped fresh parsley
• 1 to 1 1/2 cups chicken broth
• 2 tablespoons butter,, cut into thin slivers

Steps

1. 1

   Brown sausage in a large skillet. Remove to a bowl and set aside.

2. 2

   Add 4 tablespoons butter to the skillet and cook celery, red pepper, and onion until soft.

3. 3

   Add garlic and cook 1 minute.

4. 4

   Add crawfish, 2 teaspoons Tony Chachere's and black pepper. Mix together and remove from heat.

5. 5

   In a large bowl, whisk together eggs, half-and-half and remaining 1 teaspoon Tony Chachere's seasoning. Add cornbread stuffing, parsley, and crawfish mixture. Mix together well.

6. 6

   Add enough chicken broth to moisten the mixture.

7. 7

   Transfer to a greased 9x13-inch pan. Scatter butter slices on top. Cover with aluminum foil and bake 40 minutes at 350 degrees. Uncover and bake 15 more minutes.