Lesson Of The Day: Cajun Dressing/Stuffing...

Keeping It Real:

6 cups crumbled cornbread
3 cups soft bread crumbs
1 lb. crawfish tails, chopped
2 cups cooked Andouille sausage, diced
4 Tbsp. butter
2 cups onion, chopped
2 cups celery, chopped
3 to 4 cups chicken broth
2 tsp. Cajun Seasoning
3 boiled eggs, chopped
3 eggs, beaten

Preheat the oven to 375 degrees.

In a large mixing bowl, combine the cornbread and bread crumbs. Add the Crawfish & Andouille and mix together.

In a saucepan over medium heat, sauté the onion and celery in butter until tender. Do not brown. Combine the sautéed vegetables with the bread mixture. Stir in chicken broth, using enough to moisten. Add Cajun Seasoning, chopped eggs and beaten eggs. Mix together well.

Spread the mixture in a large buttered casserole dish (we use aluminum pans, but up to you). Bake for about 35 minutes or until golden brown. Ya Dig?...