Crawfish cornbread. Crawfish Cornbread. this link is to an external site that may or may not meet accessibility guidelines. Crawfish Cornbread is loaded with crawfish and has a wonderfully crispy crust. The inside is fabulously moist and savory.

I have NOT tried this recipe with shrimp or any other. Many people don't have crawfish, so I think lightly boiled shrimp could easily be substituted for the crawfish. Cajun Crawfish Cornbread is the perfect combination of New Orleans food and my southern roots cornbread recipe. You can cook Crawfish cornbread using 8 ingredients and 1 steps. Here is how you achieve it.

Ingredients of Crawfish cornbread

Prepare 1 pack of crawfish -chopped up.
You need 1 cup of yellow or white onion-diced.
It's 1 cup of green onion -diced.
It's 1 can of rotel-drained.
It's 1 stick of butter -melted.
Prepare 1 box of jiffy cornbread mix.
You need 3 of eggs.
Prepare 2 handful of pepper jack cheese.

I sometimes will add a can of corn, drained of the juice into the cornbread mix for a more dense cornbread. Crawfish Cornbread recipe: With family spread across Southeast Louisiana, I have a large collection of crawfish recipes. This one is one of my favorites! We serve it as a casserole for Thanksgiving.

Crawfish cornbread instructions

Mix all ingredients in a bowl then bake for 40 to 50 minutes.

Make an authentic batch of crawfish cornbread to celebrate Mardi Gras. Use frozen crawfish tail meat, Creole seasoning, jalapenos, and cheddar cheese for that Louisiana flavor. Pour the mixture into the prepared baking dish. Bake in the preheated oven until the cornbread is lightly golden brown, and a toothpick inserted. Here at Louisiana Crawfish Company we know good food.