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Crawfish cornbread

kelbro

Alfred Spatchcock
Tried something new tonight. Cajun crawfish cornbread casserole. Crawfish tails, creamed corn, sharp cheddar, pimentos, jalapeno, the trinity, eggs, box of Jiffy. Yes sir!
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ajkel64

Check Out Chick
Staff member
That does look good. Not that familiar with corn bread over here in Australia but I have tried it, LOTH has made it a few times.
 

kelbro

Alfred Spatchcock
Okay...very nice, but can you taste the crawfish?

Yes, both taste and texture if you use the Louisiana crawfish but I would prefer more tail meat in this recipe myself. That Chinese crawfish is not bad but the Louisiana meat is much better. Those packages used to be 16 oz and now they are 12 oz.
 
Last edited:

kelbro

Alfred Spatchcock
Here's the recipe. I think adding an egg may firm it up some and using a 9" pan will make it a little 'taller'. I use more seasoning than most recipes call out. Also shake a little Tabasco on top of each slice when serving.

Ingredients

• 1 lb pound, peeled and partially cooked or fully cooked crawfish tails (12 oz package can be substituted), defrosted
• 1/2 tsp Tony Chachere’s Creole Seasoning or seasoned salt
• 1/2 tsp garlic powder
• 1/8 tsp cayenne pepper, to taste
• 1 small onion, chopped (about 1 cup)
• 2 stalks celery
• 1/2 bell pepper, chopped (about 3/4 cup chopped)
• 1 large jalapeno, seeded and finely chopped (about 1/4 cup) (optional)
• 1 (4 oz) jar diced pimentos
• 1 (14.75 oz) can cream-style corn
• 2 large eggs beaten (try 3 eggs)
• 1/3 cup vegetable oil plus additional oil for oiling casserole dish
• 1 cup (4 oz) sharp cheddar cheese
• 1 (8.5 oz) box Jiffy Corn Muffin Mix OR 2 cups of family size Martha White Sweet Cornbread and Muffin mix OR substitute 1-1/2 cups yellow cornmeal, 2 tsp baking soda and 1/2 tsp salt — increase cornmeal to 2 cups for firmer casserole

1. Preheat oven to 375 degrees. Oil a 9″x 13″ casserole dish or 10″ cast iron skillet (try 9" skilet).
2. In medium bowl, combine crawfish tails, Tony Chachere’s Creole Seasoning, garlic powder and cayenne pepper. Set aside.
3. In large bowl, combine onion, bell pepper, jalapeno pepper, diced pimentos, cream style corn, eggs, vegetable oil and cheddar cheese. Stir to combine.
4. Add in the seasoned crawfish tails.
5. Add the cornbread mix. Pour into oiled 9″ x 13″ casserole dish or oiled 10″ cast iron skillet.
6. Bake at 375 degrees for 45 – 50 minutes until bubbly, browned on top and edges begin to pull away from sides of casserole dish.
7. Remove from oven, let set on counter for 15 – 20 minutes, then cut into 6 slices and serve.
 
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