Henry- IM’s Meals on Wheels Operations Manager is thankful for life this Thanksgiving. In his words, “Life is the best thing there is!”
Here at IM, we believe food is love. We want to share our favorite Thanksgiving recipes with you in hopes that you’ll enjoy them with your loved ones this holiday season.
Henry’s Crawfish Dressing
Makes 10 servings
4 tablespoons rendered bacon fat
1⁄4 pound andouille sausage, diced
1⁄4 pound hot pork sausage meat, removed from casing
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 jalapeno pepper, chopped
Leaves from 1 sprig fresh thyme
2 tablespoons Creole seasoning
6 cups crumbled cornbread
2 cups chicken stock
1⁄2 cup heavy cream
2 eggs, lightly beaten
Salt and freshly ground black pepper
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 pepper 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 greased heat-proof 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-degree oven until it is piping hot and golden brown, 15 to 30 minutes.