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
CAJUN CORNBREAD
This is an awesome seafood cornbread, though it almost comes out like a casserole. It has so many ingredients it doesnt firm up quite as hard as cornbread usually.
Provided by southernmojo
Categories Breads
Time 1h15m
Yield 1 pan, 28 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- In a large bowl, combine cornmeal, flour, baking soda and sugar.
- In another bowl, mix together milk, egg, and oil.
- Add onion, salt, green pepper, corn, cheese, green onion, and jalapeno to milk mixture, combining well. Stir into flour mixture. Then gently stir in seafood.
- Transfer mixture to 13x9x2 pan coated with non-stick cooking spray. Bake 55 to 60 minutes or until golden brown and knife inserted into center comes out clean.
Nutrition Facts : Calories 82.8, Fat 4, SaturatedFat 1.3, Cholesterol 12.1, Sodium 190.5, Carbohydrate 9.8, Fiber 0.7, Sugar 1.8, Protein 2.5
CRAWFISH LASAGNA BY THE CAJUN NINJA
From The Cajun Ninja: https://m.facebook.com/story.php?story_fbid=1952849805029760&id=1601757130139031&_rdr
Provided by gailanng
Categories Crawfish
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large pan melt 1/2 stick of butter; saute onion, bell pepper, celery, garlic and mushrooms until tender.
- Add to the sautéed mixture: Cajun or creole seasoning, Rotel tomatoes and crawfish. Saute 20 minutes.
- Mix chopped parsley, dried basil, cream of mushroom soup, softened cream cheese and parmesan in bowl; set aside.
- In a separate bowl mix Harvarti Jalapeno (or pepper jack) and mozzarella; set aside.
- Spray bottom of 9x13 baking dish with olive oil or non-stick spray.
- Take some of the juice from the cooked crawfish mixture and cover the bottom of the baking dish, then multi-layer and divide equally over that juice in this order: noodles, mushroom soup mixture, two cheeses and crawfish mixture. Repeat this layering process, ending with a shredded cheese layer over the top. Note: with each layer slightly overlap lasagna noodles lengthwise.
- Bake in preheated 350 degrees for 30-40 minutes Let sit 5-10 minutes.
Nutrition Facts : Calories 785.4, Fat 42.8, SaturatedFat 23.4, Cholesterol 229.1, Sodium 1490.7, Carbohydrate 57.2, Fiber 2.9, Sugar 5.7, Protein 42.9
CREOLE CORNBREAD
Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. -Enid Hebert, Lafayette, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.
Nutrition Facts : Calories 272 calories, Fat 14g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 551mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
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
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
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