Crawfish & Andouille Cornbread Dressing Recipe - (4/5)

Ingredients

• 3 pounds prepared cornbread, cut into 1-inch cubes
• 6 thick slices smoked bacon, cut into 1/2-inch pieces
• 3/4 pounds andouille sausage, cut into 1/2-inch dice
• 1 large sweet onion, diced
• 1 medium red bell pepper, diced
• 1/2 cups diced celery
• 2 jalapeño chiles, seeded, chopped
• 1 tablespoon minced garlic
• 1 tablespoon fresh thyme leaves
• 3 cups cooked crawfish tails or small shrimp
• 4 scallions, sliced
• 1/4 cup chopped parsley
• 2 tablespoons Creole spice
• 2 cups reduced-sodium chicken broth
• 1 cup heavy cream
• 2 large eggs