Holly Clegg shares her favorite crawfish stuffing that doesn’t skimp on flavor, and fits right in with your trim & terrific lifestyle!
Ingredients
2 (6-ounce) packageslong grain and wild rice mix
1 (8-1/2-ounce) boxcornbread mix
1egg
1/3 cupskim milk
1 cupchopped celery
2green bell peppers, seeded and chopped
1onion, chopped
1 (16-ounce) packageLouisiana crawfish tails, rinsed and drained
1 tablespoonpoultry seasoning
1 (16-ounce) canchicken broth
1 bunchgreen onions, chopped
To tastesalt and pepper
Preparation
1
Cook wild rice according to package directions, omitting butter and salt.
2
Prepare cornbread according to package directions using egg and milk. Crumble cornbread.
3
In nonstick large skillet coated with nonstick cooking spray, sauté celery, green peppers, and onion until tender. Transfer to large bowl and combine with all ingredients.
