Crawfish Cornbread Dressing

• 1 sticks margarine
• 2 boxes Jiffy cornbread mix
• 1 large onion
• 1 celery stalk
• 1 small carrot
• 1 tsp. fresh garlic
• 1 medium bell pepper
• 2 bags peeled crawfish tails
• 2 c. chicken stock
• 1-1/2 tsp. paprika
• 1/2 tsp. dry mustard
• tsp. dry thyme
• 1/2 tsp. cayenne
• 1 tsp. salt
• 1/4 tsp. pepper

1. Bake cornbread in 9x13-inch pan according to directions.
2. Also add 1/4 cup of sugar to mix.
3. Saute vegetables in butter, stir in seasonings, add broth and bring to a boil.
4. Add crawfish, continue cooking for 10 minutes, stirring occasionally.
5. Stir in crumbled cornbread to consistency you prefer.
6. Cook about 5 minutes.
7. Stir.

margarine, cornbread mix, onion, celery, carrot, fresh garlic, bell pepper, crawfish tails, chicken stock, paprika, dry mustard, thyme, cayenne, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143899 (may not work)