Crawfish Cornbread Dressing

Crawfish Cornbread Dressing 6-8 cups crumbled cornbread 3 slices bread, toasted & crumbled 2 cans chicken broth 3 large eggs, well beaten 4 stalks celery, chopped 1 large bell pepper, chopped 1 medium yellow onion, chopped 1/2 cup (1 stick) butter 1 tablespoon Sugar 2 teaspoons sage 1 teaspoon garlic salt 2 teaspoons parsley 1 teaspoon thyme 2 teaspoons Cajun seasoning 3 ’dashes’ Tabasco 1 pound crawfish tails, cooked and chopped Preheat oven to 325°F. Mix sugar, sage, garlic salt, parsley, thyme and Cajun seasoning in a small dish. Place bread crumbs in large bowl, sprinkle seasonings over bread crumbs. In a small skillet, melt butter; add celery, pepper & onion and saute until tender. Pour cooked veggies over bread crumbs. Add beaten eggs and 2 cans of broth. Mix well. Stir in chopped crawfish tails and Tabasco. Pour into a 13 x 9-inch sprayed baking pan. Bake approximately 1 hour or until set and lightly browned, but not dried out.