Crawfish cornbread. Crawfish Cornbread. this link is to an external site that may or may not meet accessibility guidelines. Crawfish Cornbread is loaded with crawfish and has a wonderfully crispy crust. The inside is fabulously moist and savory.
Use frozen crawfish tail meat, Creole seasoning, jalapenos, and cheddar cheese for that Louisiana flavor. Many people don't have crawfish, so I think lightly boiled shrimp could easily be substituted for the crawfish. Here at Louisiana Crawfish Company we know good food. You can cook Crawfish cornbread using 8 simple ingredients and 1 simple steps. This is guide how achieve it.
Ingredients of Crawfish cornbread
- You need 1 pack of crawfish -chopped up.
- Prepare 1 cup of yellow or white onion-diced.
- Prepare 1 cup of green onion -diced.
- Prepare 1 can of rotel-drained.
- You need 1 stick of butter -melted.
- You need 1 box of jiffy cornbread mix.
- Prepare 3 of eggs.
- You need 2 handful of pepper jack cheese.
Like most families we have recipes that have been passed down from generation to generation. I sometimes will add a can of corn, drained of the juice into the cornbread mix for a more dense cornbread. This recipe is one you can make anytime, provided that you can find fresh or frozen crawfish tails. I have NOT tried this recipe with shrimp or any other.
Crawfish cornbread instructions
- Mix all ingredients in a bowl then bake for 40 to 50 minutes.
Southern Bacon and Crawfish Cornbread This Crawfish Cornbread dish is really a meal in itself! Crawfish Cornbread served great as a main dish or a side. Left overs are great to stuff a chicken for. Cajun Crawfish Cornbread is the perfect combination of New Orleans food and my southern roots cornbread recipe. This Recipe is meant for Boy Scouts.