Holiday Dressing from Chef French


4 oz. butter                                           
2 cups chopped onions                    
1 lb. cubed Andouille                                       
1 lb. small shrimp
1 lb. cooked crawfish tails
2 Tbsp. chopped garlic
1 and 1/2 cups chicken broth
2 and 1/2 lb. leftover cornbread dressing (crumbled)


  • On a medium fire, saute onions until transparent in the butter.
  • Add Andouille, shrimp, and crawfish tails.
  • Add garlic and cook until shrimp are done.
  • Add cornbread dressing and saute briefly.
  • Add chicken broth a little at a time until your desired consistency.
  • Correct seasoning with salt and pepper if desired, and serve.