Crawfish Cornbread

Hello folks, welcome back to the All Things Southern kitchen. I’ve got a great recipe to share with y’all today. It’s my Crawfish Cornbread. It’s all kinds of delicious and simple to stir up. Just put a pot of peas on the stove and throw a salad together and you’ve got yourself a mighty fine meal.

 “Crawfish Cornbread”

 1 pound crawfish tails, peeled

1 chopped bell pepper

1 chopped onion

2 stalks celery, chopped

1 clove crushed garlic

Bunch of green onions, chopped

¼ teaspoon Cayenne pepper

Dash of your fav hot sauce

Salt and pepper to taste

1can Rotel tomatoes with green chilies

1 can cream corn

1 (12 ounce) pkg. cornbread mix

1 egg

3 tablespoons butter

½ cup Cheddar cheese, grated

Okay, folks, you’ll want to begin by sautéing one chopped onion, a bell pepper, and a couple stalks of celery in a dab of butter. Or, just throw a whole bag of that frozen seasoning mix in the skillet and be done with it.  What can I say? The belle has places to go, people to see, and stories to tell. While those veggies are softening, you can season them with salt, pepper,  a tablespoon of minced garlic, a fourth teaspoon of cayenne pepper, your favorite Cajun season-all, and a dash of hot sauce.  Then we’ll add a pound of washed and drained crawfish tails and cook 3-4 minutes.

Meanwhile, we’ll stir up a small box of cornbread mix according to the package instructions.  Again you can make your own scratch cornbread if you’re so inclined.  To the cornbread, you’ll want to add a can of Rotel with green chilies, a can of creamed corn and one egg.  We’ll combine everything  in a greased casserole dish, stir in a dash of Worcestershire sauce and bake at 400 for twenty to twenty-five minutes. Top with melted butter and grated Cheddar cheese. Return to over and broil until the cheese is melted. Do watch it carefully or it’ll burn. Hope y’all enjoy my Crawfish Cornbread. It’s delicious, from the All Things Southern kitchen to yours!

Hugs,
Shellie