Crawfish Cornbread Dressing

1 baked cornbread (9 x 13 pan)
1 stick butter or margarine
1 large onion (chopped)
1 large green bell peppers (chopped)
1/2 cup fresh parsley (chopped)
1 Tbsp. garlic (finely minced)
1 Tbsp. crushed red pepper
12 oz crawfish tails
3 cups chicken broth
salt and pepper to taste

Preheat oven 350F Crumble the cornbread in a large bowl and set aside.
Melt butter in a saucepan. Add onion, bell pepper, parsley, & garlic and
saute for 8-10 minutes. Add crawfish and cook an additional 5 minutes.
Mix cooked ingredients with the cornbread then add the chicken broth.
Place cornbread mixture in a lightly greased baking dish and cook for 45
minutes to an hour

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