CRAWFISH CORN BREAD
Moist and crusty, with tasty flecks of crawfish tail meat and zippy peppers, this is a tempting, distinctive corn bread. I like to serve it warm alongside soups and stews for a memorable lunch or supper. -Eloise Waler, Rayville, Louisiana
Provided by Taste of Home
Time 1h5m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- In a skillet, saute onion and green pepper in 1 tablespoon oil until tender. Remove from the heat. Stir in jalapenos; set aside. , In a bowl, combine cornmeal, baking powder, salt and baking soda. In another bowl, beat the eggs, milk and remaining oil; stir into the dry ingredients just until blended. Stir in the corn, cheese, green onions, crawfish and reserved jalapeno mixture. Pour into a greased 13x9-in. baking pan. , Bake at 400° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 232 calories, Fat 13g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 458mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
CRAWFISH CORNBREAD
Steps:
- Preheat oven to 400 degrees.
- Place the butter in a large nonstick pan and heat over medium-high heat. When melted, add onion and bell pepper. Cook 3 minutes and then add green onion and jalapeno. Cook another few minutes or until onions and peppers are soft.
- Drain any liquid from crawfish and add to pan along with creole seasoning. Remove from heat and set aside.
- In a large bowl, whisk together cornmeal, baking powder, salt, and baking soda.
- Add cheddar cheese, canned corn, milk, oil, and eggs. Add onion/crawfish mixture. Stir to mix well.
- Transfer mixture to a greased 10-inch cast iron skillet. Bake for 35 to 45 minutes, or until golden on top and set in the middle.
CRAWFISH ETOUFFEE, FRIED CATFISH, RICE, GRILLED ASPARAGUS AND CORNBREAD
Steps:
- For the crawfish etouffee: First, you make a roux. In a Dutch oven, add the butter over medium-high heat and melt. Add the flour and whisk until combined and there are no lumps in the flour. Continue to stir with a wooden spoon until the butter and flour mixture browns to the color of a shopping bag, 10 to 15 minutes. Make sure to stir continuously and do not allow the mixture to burn. If you notice little black specks, discard the roux and start over.
- Once the roux is sufficiently dark, add the garlic, celery, onion and bell pepper and stir. Cook for 5 minutes, then add the seafood stock and bring to a simmer. Add the parsley, tomato paste, thyme, bay leaves and some cayenne, paprika, salt and pepper. Stir and continue to simmer for another 10 minutes. Add the crawfish tails and simmer for another 10 minutes.
- Taste for seasoning and adjust if necessary. Remove the bay leaves before serving.
- For the rice: Over medium-high heat, bring 2 cups of water to a boil with the salt. Add the rice and return to a boil with a lid. Reduce to a simmer, keep covered and simmer until the rice is fully cooked, about 20 minutes. Reserve for serving.
- For the cornbread: Put a 10- to 12-inch cast-iron skillet in the oven and preheat to 425 degrees F.
- In a mixing bowl, combine the cornmeal, sugar, baking powder, salt and baking soda. In another mixing bowl, combine the buttermilk, creamed corn and eggs and whisk until the eggs are broken apart. Add the dry ingredients to the wet ingredients and whisk until everything is incorporated.
- Carefully remove the cast-iron skillet from the oven. Coat the inside with the canola oil, then pour the cornbread batter into the skillet. Place the skillet back in the oven and bake until the top is golden brown and the inside is cooked all the way through, about 20 minutes. Flip the cornbread upside-down onto a cutting board. Reserve for serving.
- For the fried catfish: In a shallow pan or baking dish, combine the cornmeal, cayenne, paprika, chili powder, salt and pepper and stir to evenly spread the spices throughout the cornmeal. Hit each side of each catfish fillet with a few drops of a Louisiana-style hot sauce and spread it around. Dredge the fillets in the cornmeal mixture, generously coating both sides with it.
- In a deep fryer with oil set to 375 degrees F (or a cast iron skillet with oil heated to 375 degrees F), fry the catfish in batches until golden brown, 4 to 5 minutes. Drain on a pan lined with paper towels.
- For the grilled asparagus: Prepare a grill or grill pan for medium heat.
- Cut the white woody ends off of the asparagus and discard. Put the asparagus in a shallow dish, drizzle with olive oil and toss with some salt and pepper. Grill for 3 to 5 minutes, then flip the asparagus to grill the other side for another 3 to 5 minutes. Transfer to a serving plate and toss with the lemon juice.
CRAWFISH CORNBREAD
A unique Cajun twist on cornbread.
Provided by Ann Beck
Categories Other Main Dishes
Time 55m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 375. Grease a 9x13 baking dish.
- 2. Stir together cornmeal, baking soda, and salt in a large bowl. In another bowl, beat together the eggs, onion, green pepper, pimentos, vegetable oil, Cheddar cheese, cream style corn, jalapeno pepper, crawfish tails, seasoned salt, cayenne pepper, and garlic powder until the mixture is well combined. Pour the crawfish mixture into the cornmeal mixture, and stir together. Pour the mixture into the prepared baking dish.
- 3. Bake in the preheated oven until the cornbread is lightly golden brown, and a toothpick inserted into the center comes out clean, about 55 min. Wait approximately 10 min. before serving.
CRAWFISH CORNBREAD
This recipe was in our local paper during the holidays. I haven't tried it yet but plan to soon. I have had a commercially made version of this and it was fairly good but I think homemade anything is much better! Hope you'll give it a try and let me know how you like it. Edited: I finally made this and it is a wonderful recipe. Many people don't have crawfish, so I think lightly boiled shrimp could easily be substituted for the crawfish. Also, 1/2 tsp cajun seasoning could be added for an extra kick.
Provided by Lunchmeat
Categories One Dish Meal
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Saute onions and bell pepper in a little butter, cooking until onions are transparent.
- Add jalapeno pepper and set aside.
- Mix all other ingredients, except for crawfish.
- Add onions and peppers, then crawfish.
- Pour into greased 9x13 pan and bake at 400 degrees for 35-45 minutes.
Nutrition Facts : Calories 401.2, Fat 22.6, SaturatedFat 6.9, Cholesterol 139.5, Sodium 642.7, Carbohydrate 33.2, Fiber 3.2, Sugar 2.8, Protein 18.5
CRAWFISH CORNBREAD! APPETIZER!
Make and share this Crawfish Cornbread! Appetizer! recipe from Food.com.
Provided by Koechin Chef
Categories < 60 Mins
Time 55m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and mix well.
- Put in greased 9x11 baking dish.
- Bake at 350°F for 40-45 minute.
- Serve hot or cold cut into small squares.
Nutrition Facts : Calories 145.8, Fat 8.8, SaturatedFat 4.7, Cholesterol 69, Sodium 258.4, Carbohydrate 10.2, Fiber 1.1, Sugar 3, Protein 6.4
SOUTHERN LIVING CRAWFISH CORNBREAD
Don't let this title scare you. This recipe comes from the Southern Living magazine, and not live crawfish in cornbread from down south. Posted for ZWT5.
Provided by TxGriffLover
Categories Quick Breads
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400º. Heat a 12-inch (1 1/2-inch deep) cast-iron skillet in oven for 15 minutes.
- Meanwhile, melt butter in a large skillet over medium heat. Add onion and bell pepper; saute 5 minutes or until onion is tender. Remove from heat. Stir in jalapenos.
- Stir together milk, oil, and eggs in a large bowl. Stir in corn, cheese, onion mixture, and chopped green onion.
- Stir together cornmeal and next 5 ingredients just until blended. Stir in milk mixture, stirring just until dry ingredients are moistened. Stir in crawfish. Pour into hot cast-iron skillet.
- Bake for 45 minutes or until golden brown. Serve immediately.
- Note: To make cornbread in a baking dish, prepare recipe as directed, beginning with step 2. Pour batter into a well-greased 13 x 9-inch baking dish. Proceed with recipe as directed, increasing bake time to 50 minutes.
- Shrimp Cornbread: Substitute 1 pound raw shrimp, peeled, deveined and coarsely chopped.
Nutrition Facts : Calories 955.8, Fat 56.9, SaturatedFat 19.3, Cholesterol 348.2, Sodium 1791.4, Carbohydrate 74.9, Fiber 7, Sugar 6.2, Protein 41.7
CAJUN CRAWFISH CORNBREAD
A FABULOUS Cajun/Creole twist on a Southern stple - cornbread. MMMMMMM. ;) A Tasty recipe treat straight from Tony's Seafood in Louisiana. (I can hear the zydeco playing now...and I GARONTEEE my DH is gettin' hungry as we speak!) A little crawfish etoufee and he's in hawg heaven!! ;)
Provided by Mommy Diva
Categories Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine in large bowl, cornmeal, salt and soda
- In separate bowl, beat eggs
- Add crawfish, peppers, onions, cheese, oil and corn to eggs
- Combine egg mixture with cornmeal and mix well
- Pour into a greased 12x14" baking dish and bake at 375 degrees for 55 minutes or until golden brown.
Nutrition Facts : Calories 486.4, Fat 28.9, SaturatedFat 10.6, Cholesterol 213.6, Sodium 839.8, Carbohydrate 32, Fiber 2.8, Sugar 3.8, Protein 27
More about "crawfish corn bread food"
CRAWFISH JALAPENO CORNBREAD - THIS OLE MOM
From thisolemom.com
5/5 (1)Servings 6Cuisine SouthernCategory Side Dish
- In a large mix bowling add all ingredients and the saute veggies, except crawfish tails, mix well.
CRAWFISH BREAD RECIPE - PAULA DEEN
From pauladeen.com
CAJUN CRAWFISH CORNBREAD - TONY CHACHERE'S
From tonychachere.com
CRAWFISH CORNBREAD - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
CRAWFISH CORNBREAD CASSEROLE - LUCY BUFFETT
From lucybuffett.com
CRAWFISH CORNBREAD RECIPES FOR LUNCH - HUBPAGES
From discover.hubpages.com
CAJUN CRAWFISH CORNBREAD CASSEROLE | BEYONDGUMBO
From beyondgumbo.com
CREOLE CRAWFISH CORNBREAD - TONY CHACHERE'S
From tonychachere.com
CRAWFISH CORNBREAD - BEARDTASTIC RECIPES
From beardtasticrecipes.com
MARDI GRAS RECIPE: CRAWFISH CORNBREAD - CSMONITOR.COM
From csmonitor.com
CRAWFISH CORNBREAD - LOUISIANA CRAWFISH
From crawfish.org
HOW TO MAKE CRAWFISH CORNBREAD | CAJUN RECIPE | CHEF ALDENB
From youtube.com
CRAWFISH CORNBREAD WITH GRAVY - THE COOKING BRIDE
From cookingbride.com
CRAWFISH CORNBREAD JIFFY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love