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 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 CORNBREAD
A yummy Cajun twist on Mexican cornbread. Everyone can't quit talking about this recipe. It's sure to become a favorite.
Provided by JERKIE3
Categories Side Dish
Time 1h20m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- 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.
- Bake in the preheated oven until the cornbread is lightly golden brown, and a toothpick inserted into the center comes out clean, about 55 minutes. Allow to rest for about 10 minutes before serving.
Nutrition Facts : Calories 209.4 calories, Carbohydrate 18.6 g, Cholesterol 81.3 mg, Fat 10.8 g, Fiber 1.5 g, Protein 10.4 g, SaturatedFat 3.3 g, Sodium 533.8 mg, Sugar 2.6 g
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
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
LOUISIANA CRAWFISH BISQUE
My mom and I make this recipe and it always gets rave reviews. It's so creamy and hearty. Being from Louisiana, I am happy to be able to make a crawfish bisque better than any I've ever tried at any restaurant. Serve with French bread and a nice salad.
Provided by jennybird55
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.
Nutrition Facts : Calories 663.4 calories, Carbohydrate 46.7 g, Cholesterol 198.7 mg, Fat 45.3 g, Fiber 4.9 g, Protein 21.5 g, SaturatedFat 26.3 g, Sodium 2313.3 mg, Sugar 4.8 g
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