Crawfish Cornbread dressing



1 1/2 cups flour

1 cup cornmeal

1/2 cup buttermilk

1/4 cup vegetable oil

2 tsp baking powder

1/2 stick melted butter

2 tablespoons sugar

1 tsp salt

1/2 tsp baking soda

3 large eggs


Combine all dry ingredients well then add in your oil, buttermilk, and eggs. Mix until the batter is still slightly lumpy then pour in your well oiled preheated hot CI skillet and bake at 400° for about 30 minutes.

Dressing mix

Savoie’s dressing mix

1 lb Crawfish

Chicken stock/broth

1 can Cream of mushroom soup

1 small onion

2 stalks celery

1 small bell pepper

Garlic powder

Onion powder



Cajun seasoning


*Feel free to use shredded chicken or turkey if you choose……

In a large pan add EVOO, chopped onions, celery, and bell pepper cook about 8 minutes on med-low heat until vegetables are translucent.

Add dressing mix. As the meat is cooking use your utensil to chop/break it up into small pieces. Add salt, pepper, Sage, Cajun seasoning to taste. Continue to cook on low heat and add the cream of mushroom soup and chicken stock. Add the crawfish.  Let cook for 10 minutes. Remove from heat.

Combine dressing mix with cornbread and bake at 350° for 25-30 minutes in a buttered baking dish of your choice.

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