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.
Ingredients
- 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.
Instructions
- 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.