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Crawfish Cornbread

"From My Kitchen To Yours” by Gretchen Frith

  • crawfish-cornbread

1 lb. crawfish tails
1 stick butter
1 medium onion, chopped fine
¼ medium bell pepper, chopped fine
¼ cup green onions, chopped fine
1/8 cup jalapeno peppers, chopped fine
1 – 16 oz. package cornbread mix
Salt and Pepper (to taste)

Preheat oven to 350 degrees. Saute the onions and bell peppers in butter over medium heat until tender. Add crawfish, jalapeno peppers, salt and pepper. Cook for 12 minutes then add green onions. Cook for 5 more minutes. In a separate bowl, prepare cornbread mix according to package directions, except decrease the liquids by half. Add crawfish mixture to the cornbread mixture and stir. Liberally spray a backing dish with cooking spray. Pour mixture into the dish and bake for 15-25 minutes or until cornbread is golden brown on top.

"From My Kitchen to Yours, The 'Bleep' My Family Eats" is written with a love of food and the joy it brings to family and friends. Happy Eating!
Gretchen Frith
[Used with permission by Author, Gretchen Frith]