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Crawfish Cornbread Dressing Makes 12 servings Ingredients 1 tablespoon olive oil 2 cups diced sweet onion 1 cup diced green bell pepper 1 cup diced celery 2 cloves garlic, minced 1 tablespoon chopped fresh thyme 10 cups 1-inch-cubed Buttermilk Cornbread (recipe follows) 1 pound crawfish tails, rinsed and drained 2 cups chicken broth 2 large eggs, lightly beaten 1 teaspoon poultry seasoning 1½ teaspoons kosher salt ¾ teaspoon ground black pepper ¼ teaspoon crushed red pepper Garnish: chopped fresh thyme Buttermilk Cornbread 3 cups plain yellow cornmeal 1 cup all-purpose flour 2 teaspoons baking powder 2 teaspoons kosher salt 1 teaspoon baking soda 3 cups whole buttermilk ¾ cup unsalted butter, melted 3 large eggs Instructions Preheat oven to 375°

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Color:CORAL FUCHSIA

This is going to be the base of the dressing and I would suggest using a high quality light olive oil

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