CRAWFISH CORNBREAD RECIPE | ALLRECIPES
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 Dishes
Total Time 1 hours 20 minutes
Prep Time 15 minutes
Cook Time 55 minutes
Yield 12 servings
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, CarbohydrateContent 18.6 g, CholesterolContent 81.3 mg, FatContent 10.8 g, FiberContent 1.5 g, ProteinContent 10.4 g, SaturatedFatContent 3.3 g, SodiumContent 533.8 mg, SugarContent 2.6 g
LOUISIANA CRAWFISH ETOUFFEE RECIPE | ALLRECIPES
Here in Louisiana, there's nothing better than this classic during crawfish season. This recipe is easy and can be substituted with shrimp when crawfish are out of season. Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish.
Provided by Bonnie Lang Turnage-Mortgage O
Categories Etouffee
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Combine the rice and 6 cups water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
- While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and remaining 1 cup water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.
Nutrition Facts : Calories 636.1 calories, CarbohydrateContent 82.7 g, CholesterolContent 142 mg, FatContent 24.6 g, FiberContent 2.4 g, ProteinContent 19.4 g, SaturatedFatContent 14.9 g, SodiumContent 635.2 mg, SugarContent 1.8 g
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