In addition to appearances on The Today Show, CNN, the Food Network and more, Chef John Besh has also been named one of the top 10 chefs in America. Here, he shares one of his favorite recipes…Crawfish Cornbread Dressing. How’s that for kicking a traditional recipe up a notch or two? Enjoy!
Put the bacon fat, andouille, and pork sausage into a large skillet and cook over medium-high heat, breaking up the pork with the back of a wooden spoon. When the pork sausage meat has browned, add the onions, celery, bell peppers and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the crawfish and cook for 2 minutes. Transfer the mixture to a large mixing bowl.
Add the remaining ingredients to the bowl with the sausage and crawfish and stir together until well combined. Spoon the dressing into a large heatproof dish. At this point, the dressing may be covered and refrigerated (for up to 1 day) until you are ready to bake it. Bake the dressing in a preheated 350° oven until it is piping hot and golden brown, 15-30 minutes.
- 4 tablespoons rendered bacon fat
- 1/4 cup hot pork sausage link, removed from casing
- 1/4 cup andouille sausage, diced
- 1 medium onion, chopped
- 1 stalk celery, diced
- 1/2 green bell pepper, diced
- 1 clove garlic, minced
- 2 cups peeled crawfish tails, chopped
- 2 green onions, chopped
- 1 small jalapeño pepper, chopped
- 1 teaspoon chopped fresh parsley
- Leaves from 1 sprig fresh thyme
- 2 tablespoon Creole spices
- 6 cups crumbled basic cornbread
- 2 cups chicken stock
- 1/2 cup heavy cream
- 2 eggs, lightly beaten
- Freshly ground black pepper