BOLD Creole Seasoning 
Creole Butter & Jalapeno Marinade 
Cornbread Stuffing Mix - Classic Creole 
Creamy Herb Crawfish Dressing
The dressing you never knew you needed, imagine, all of your favorites coming together for the…
Get RecipeThe dressing you never knew you needed, imagine, all of your favorites coming together for the ultimate side dish. @ChefBradleyBayou says, “serve this at the family Thanksgiving table with the in-laws, and you’re sure to be the new favorite!”
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Ingredients
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5 oz chopped pancetta
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2 ½ cups chopped brussel sprouts
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1 green bell pepper diced
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1 medium onion diced
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2 celery stalks diced
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½ to 1 lb crawfish (with fat if available)
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20 leaves fresh sage chopped
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3 sprigs fresh dill chopped
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1 bunch chives (or green onion) chopped
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Tony Chachere’s Bold Seasoning
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3 tbsp Tony Chachere’s Jalapeno Butter Marinade
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¾ cup stock/broth of choice
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1 c PLUS ½ c heavy cream
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1 c PLUS ½ c shredded parmesan cheese
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2 boxes of Tony Chachere’s Cornbread Stuffing Mix
- Clear
Directions
- In a heavy bottomed medium saucepan, render pancetta on medium-high heat. Add brussels, bell pepper, onion, and celery. Season with Tony Chachere’s BOLD Seasoning, and 3 tbsp Tony Chachere’s Jalapeno Butter Marinade. Stir occasionally until lightly browned. (around 10 minutes)
- Add crawfish, sage, dill, and chives, stirring for a minute or two until herbs become extremely fragrant.
- Add stock, and 1 c heavy cream and bring to a simmer.
- Unbox 2 boxes of Tony Chachere’s Cornbread Stuffing Mix into a large mixing bowl.
- Pour crawfish mixture over cornbread stuffing with 1 c parmesan cheese and mix well, being gentle to not form a complete mush.
- Layer two layers in a casserole dish – ½ cornbread mixture, ¼ cup drizzle of heavy cream over top, ¼ cup parmesan cheese sprinkled, repeat.
- Bake at 350 degrees for 25 minutes or until cream is bubbling, and the parmesan cheese has formed a browning crust over top. Let sit 5 minutes before serving hot!
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