Moist Cornbread Dressing with Spicy Crawfish

Ingredients

• 0.8 cup butter divided
• 0.8 cup celery chopped
• 2.5 cups chicken broth 
• 16 oz crawfish tails frozen thawed cooked peeled drained
• 0.3 teaspoon ground pepper red
• 0.8 cup onion chopped
• 16 oz seasoned cornbread stuffing with pepperidge farm)

Equipment

• frying pan
• dutch oven

Directions

1. Melt 1/2 cup butter in a large deep skillet or Dutch oven. Saut onion and celery 4 to 5 minutes or until crisp-tender.
2. Add chicken broth, crawfish tails, remaining 1/4 cup butter, and red pepper; bring to a boil.
3. Remove from heat.
4. Add cornbread stuffing; gently toss and fluff with a fork until stuffing is moistened.