Texas Monthly: The Food Company's Southwestern Holiday Buffet

Featured in the Winter 1988 issue of Domain Magazine

Shelley's Crawfish-Cornbread Stuffing

Quail stuffed with a piquant crawfish-cornbread stuffing make a sensible holiday entrèe.

1 1/2 cups chopped onion
1 1/2 cups chopped celery
1 1/2 cups chopped red and green peppers
10 tablespoons butter
1 teaspoon each red, black, and white pepper
Salt, to taste
1/3 cup chopped parsley
5 cups crumbled dry cornbread
1 pound crawfish tails, shelled
2 cups chicken stock
2 eggs, beaten

Sautè vegetables in butter until tender. Mix with seasonings, parsley, cornbread, and crawfish tails in large bowl. Add stock and eggs. Bake at 350 degrees for 1 hour.

Serves 16.

The Food Company's Southwestern Holiday Buffet

A straightforward interpretation of New American cuisine, with a holiday twist. (Click here for more recipes from The Food Company's Southwestern Holiday Buffet.)

Meat & Dairy
butter
1 pound crawfish tails
eggs

Produce
onion
celery
1 red pepper
1 green pepper
parsley

Grocery
red pepper
black pepper
white pepper
salt
cornbread
chicken stock