10 tablespoon butter or margarine
1 large onion, chopped
2 small green bell peppers, chopped
1 cup chopped carrots
1/4 cup chopped celery
1/4 cup chopped fresh parsley
2 cups crumbled cornbread
2 cups dried and cubed dressing mix
1 package frozen peeled, cooked crawfish tails (thawed and washed)
1 pound spicy breakfast sausage (cooked)
3 cups chicken broth
1 teaspoon ground white pepper
1 teaspoon ground red pepper
1 teaspoon ground black pepper
salt to taste
Melt butter in a large skillet over medium-high heat; add carrots, celery, onion and bell pepper, and sauté for 10 or until tender. Add in the crawfish and cook for an additional 5 minutes.
In a large bowl mix together all ingredients and 2 cups of the broth. Add the remaining broth as needed to get a moist and mushy texture. Spoon into a lightly greased baking dish.
Bake at 350° for 1 hour or until firm and golden brown.