HOLLY'S SHRIMP CORN BREAD
Why make plain corn bread when you can make this fancier version with shrimp, Creole seasoning, and Cheddar cheese? This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by Holly Haines
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 57m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). (If using a countertop induction oven, preheat to 325 degrees (165 degrees C)). Grease a 9-inch baking dish.
- Combine cornmeal, baking powder, salt, and Creole seasoning in a bowl. Add eggs and butter; mix until smooth. Fold corn, shrimp, 8 ounces Cheddar cheese, onion, and jalapeno peppers into the batter. Spread in the prepared dish.
- Bake in the preheated oven until golden brown, about 25 minutes.
- Sprinkle 2 tablespoons Cheddar cheese on top; continue baking until melted, 2 to 3 minutes. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 42 g, Cholesterol 291.1 mg, Fat 29.7 g, Fiber 3.2 g, Protein 25.6 g, SaturatedFat 16.9 g, Sodium 851.3 mg, Sugar 3.7 g
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
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
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
SHRIMP & CRAWFISH CORNBREAD
Steps:
- 1. Pour cornbread mix in bowl with creamed corn, eggs, cheeses, & cajun seasoning. Add melted butter & chicken stock.
- 2. Stir in bacon, shrimp, crawfish, & onion & mix well. Pour into a hot cast iron skillet with a little hot grease.
- 3. Bake at 425 degrees for 20 to 25 min. Butter the top & serve.
SHRIMP AND CRAWFISH CREOLE
This is an easy and fun recipe and semi-quick to cook. There are so many different ways of preparing this dish, and this is how my grandmother taught me. Bon Appétit!
Provided by Chef ArronA
Categories Stew
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In med. sauce pot sauté onions, bell pepper, garlic, celery and butter.
- Add shrimp and crawfish, cover and cook over med.
- heat until shrimp and crawfish are cooked down and pink.
- Add tomato paste and sauce, cook about 30-40 minute over low-med heat.
- Add parsley and green onions.
- Cook another 5 minute.
- serve over hot rice.
SHRIMP, CRAB, CRAWFISH, SAUSAGE, CORN AND DIRTY RICE CASSEROLE
Make and share this Shrimp, Crab, Crawfish, Sausage, Corn and Dirty Rice Casserole recipe from Food.com.
Provided by TxGriffLover
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- First melt the butter in a Dutch oven over medium heat. Drop in the smoked sausage and cook until slightly browned. Stir in the shrimp and cook until they turn pink, about 3 minutes. Do not overcook the shrimp. Toss in the bell pepper and cook another 3 minutes until tender.
- Pour the water into the pot, stir everything and bring to a boil. Whisk in the dirty rice mix and return to a boil. When everything is fully combined, stir in the corn, shrimp soup, green onions, mushrooms and Kitchen Bouquet.
- At this stage, reduce the heat to low, cover the pot tightly, and simmer for about 25 minutes or until almost all of the liquid is evaporated.
- Fold in the crab meat and crawfish tails. Cover the pot, remove from the burner and let stand for about 5 minutes. Fluff the rice with a fork before serving.
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