Crawfish Are Coming For Supper part 2

  • September 09, 2020
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If you want to really overdose on crawfish, Serve this cornbread with etouffee or any crawfish-based dish. Rock’s sister Sarah won a blue ribbon with this recipe several years ago. CRAWFISH CORNBREAD
  • Makes 8 to 10 servings
  • 2 large eggs
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup chopped yellow onions
  • ½ cup vegetable oil
  • 1 cup yellow cornmeal
  • 1 cup shredded mild Cheddar cheese
  • ¼ cup chopped pickled jalapenos
  • 1 cup cream-style corn
  • 1 pound peeled crawfish tails, coarsely chopped
Preheat the oven to 375 degrees. Lightly grease a baking pan. Combine all the ingredients together in a large bowl. Pour into the prepared pan and bake a greased baking pan and bake until lightly browned, about 30 minutes. Remove from the oven and let sit for several minutes before cutting into squares to serve. Let me tell you another really delicious crawfish treat. A friend (Bill Hornsby) from our college days put me on to this trick a few years ago and I’ve served these many times, always getting rave reviews. First make the following etouffee. Then line muffin tins with store-bought, canned biscuits, pressing the biscuits down onto the bottom of the muffin tins and up the sides a bit. Spoon some of the etouffee into the biscuit cups, shove the muffin tin into a preheated (whatever temperature your biscuit can advises) and bake according to package directions on the can. The biscuits envelope the biscuits and the result are mini-crawfish pies----absolutely delicious!


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