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Cajun Meat and Cornbread Dressing

My Grandmother-in-law, Nita Rivoire Davis, of Breaux Bridge, LA, and my Mother-in-law, Gwen Davis Crouch, of Gramercy, LA, have been making this incredible dish over the Christmas holidays since I came into their family back in the 1980's. Every time I make this dish, it reminds me of the many great holidays spent with family which is most important to us. I am so thankful that I got to learn from some excellent Cajun cooks and can share this recipe with you.
Course Main Course, Side Dish
Cuisine Cajun


  • 2 lbs. Ground Meat
  • 2 lbs. Savoie's Meat Dressing Mix Richard's Meat Dressing works as well.
  • 1 lb. "Louisiana" crawfish tails
  • 1 pack Cornbread mix, regular
  • 1/2 cup Chicken broth
  • 2 containers Guidry's Fresh Cuts Creole Seasoning Blend Alternative is to use 4 medium white onions - diced, 2 bell peppers - diced, 2 stalks celery - diced, 4 glove garlic minced, 4 stems of green onions sliced, 1/2 cup parsley - finely chopped.


  • Bake cornbread according to directions.
  • Brown ground meat. Place in colander to drain. Add back to pan.
  • Add vegetables and cook until soft.
  • Add dressing mix and crawfish.
  • Cook on medium-high for 10 minutes while stirring.
  • Pour ingredients into a large bowl.
  • Crumble cornbread over mixture in bowl.
  • Add up to 1/2 cup chicken broth. Amount of chicken broth may vary. You want just enough to keep dressing from drying out while cooking.
  • Mix all ingredients well.
  • Spray inside of large pyrex dish or other dish used while olive oil or other no-stick spray.
  • Transfer mixture to dish.
  • Bake uncovered for 20 - 40 minutes at 375 degrees oven.
  • Remove from oven when liquid is no longer pooled on surface and top is browned.
Keyword Cornbread, Dressing, Holiday meal