Spicy Crawfish Cornbread Dressing

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• cornbread, baked and crumbled (i use martha 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) can sweet cream-style corn
• 1 1/2 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
• 1/2 cup fresh parsley, chopped

Recipe

• 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.