A number of years ago, my sister-in-law shared her family's recipe for crawfish cornbread dressing with me. She is an amazing cook, so I didn't believe I could replicate her side dish masterpiece. However, she assure me how easy it was. Sure enough, it has become a holiday hit at my house, whether for Thanksgiving, Christmas, or Easter.

If I can make it delicious, anyone can!

Crawfish and Cornbread Dressing

1 lb. crawfish tails cleaned and drained

1 lb. lean ground meat

1 can of cream of mushroom soup

1 onion, 1/2 bell pepper, 1 stalk celery, garlic

1 box of cooked Jiffy cornbread mix

Use whatever seasoning you prefer to taste (salt, pepper, a seasoning blend, etc.)

I add 1 beef bouillon cube to it as well… just my personal preference

-Cook onion, celery, bell pepper, and garlic in a little butter until tender.

-Add ground meat and brown until cooked.

When the ground meat is cooked, add crawfish tails.  Cook for about 10 min.  Then add 1 can of cream of mushroom soup.  Stir in well and add about 12 to 1 can of water to balance out thickness of the soup. (This is where I add the bouillon, too.)  Cook for about 15 min or until soup is well heated.  Then add crumbled, cooked corn bread.  After it is well mixed, you may serve.