Christmas Crawfish Stuffing
Submitted by programr
Louisiana-style Christmas crawfish stuffing with cornbread, Creole seasoning, bell pepper, and water chestnuts. Stuff it in your holiday bird or bake it as a bayou-flavored side dish.
YIELD
6 cupsPREP
25 minCOOK
25 minREADY
50 minDown in Louisiana, turkey stuffing doesn’t play by the usual rules. Forget sage and celery. This one’s got crawfish tails, Creole seasoning, and enough butter to make your cardiologist weep with joy.
Cornbread stuffing mix gets loaded with sautéed celery, bell pepper, white onion, chopped crawfish tails, green onions, and crunchy water chestnuts. A little Creole seasoning ties the whole thing together with that familiar bayou heat.
Pack it into your turkey or bake it in a buttered dish as a standalone side. Either way, it steals the show from the bird.
Pro Tips
- Chop the crawfish tails coarsely. You want to bite into chunks of crawfish, not lose them in the cornbread.
- Don’t skimp on the butter. It keeps the stuffing moist during baking and carries all those Creole flavors.
- Add water gradually when mixing. You want the stuffing moist but not soggy. Start with ¾ cup and add more only if it’s too dry.
Variations
- Shrimp swap: No crawfish? Use chopped Gulf shrimp for the same briny sweetness.
- Extra heat: Toss in diced jalapeño or a few dashes of hot sauce for more kick.
Ingredients
Directions
Melt butter and sauté celery, bell pepper and onion until limp.
Add the crawfish tails, sprinkle with salt and creole seasoning.
Sauté for 5 minutes.
Add the stuffing, water chestnuts, green onion and water.
Mix well.
Spoon into a buttered dish or turkey cavity.
Bake uncovered at 350℉ (180℃) for 25 minutes.
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