Ingredients:
8 Tbsp butter
4 stalks celery (finely chopped)
2 onions (finely chopped)
1 bell pepper (finely chopped)
1 pound crawfish tails *
2 tsp paprika
salt, pepper, red pepper
4 cups chicken broth
5 cups crumbled cornbread
1 tsp thyme
Gravy for Dressing:
1 cup chopped onions
1 cup chopped celery
1 cup chopped bell pepper
2 cups chicken broth
1/2 tsp garlic powder
6 Tbsp butter
1/4 cup flour
Instructions:
Melt butter and add onion, bell pepper, and celery. Saute 2 minutes. Add salt and pepper (to taste), paprika, and thyme. Simmer 5 minutes. Add stock and bring to a boil. Add crawfish* and cook 15 minutes. Stir in cornbread and cook 2-3 minutes. Set aside to cool
*(I season my crawfish first with cajun seasoning)
Gravy for Dressing:
Saute vegetables in 4 Tbsp butter 5 minutes. Melt 2 Tbsp butter and add flour to make a light roux, add warm chicken broth and vegetables. Simmer 10 minutes.
* (I add a small amount of dressing to gravy.)
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