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.
- 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.