Tracy Wirtz “Stolen” Crawfish Cornbread Dressing Recipe
From our friend Tracy Wirtz at KATC TV 3 we get this purloined piece of culinary creation that just might be the hit of your holiday table. I have made this dressing and let me tell you it is some kind of delicious. It is simple to make and absolutely a real crowd pleaser. If I can make it, you can certainly put it together as well. Here is the back story and the recipe if you’d like to add it to your holiday arsenal of belt popping delights!
Tracy tells how she came to have this recipe in her collection,
My sister-in-law Jamie gave me the recipe for this a number of years ago and it is one of the most DELICIOUS things you can make and it is super easy. Enjoy!
Crawfish and Cornbread Dressing
1 lb. crawfish tails cleaned and drained
1 lb. lean ground meat (pref chuck)
1 can of cream of mushroom soup
garlic and celery optional
Tony’s or whatever you prefer (season to taste)
1 box of cooked Jiffy cornbread mix
(I add a beef bouillion cube to it as well… just my personal preference)
-Cook onion and bell pepper in a little butter until tender.
-Add ground meat and brown until cooked .
When the ground meat is cooked add crawfish tails. Cook for about 10 min. Then add 1 can of cream of mushroom soup. Stir in well and add about 1\2 to 1 can of water to balance out thickness of the soup. (This is where I add the bouillon, too.) Cook for about 15 min or until soup is well heated. Then add crumbled, cooked corn bread. After it is well mixed, you may serve.