Friday, January 16, 2015

Crawfish Cornbread Cajun Style

                                       Servings: 12
For the crawfish: 
2             tablespoons unsalted butter
2             pounds raw, peeled Louisiana crawfish devein, ( may substitute peeled, cooked crawfish tails or diced, roasted andouille sausage)
1/2         teaspoon minced garlic
3/4         cup thinly sliced scallions (white and light-green parts, from 6 to 7 scallions)
1-1/2     teaspoons Chef Paul Prudhomme's Seafood Magic seasoning

For the cornbread :
1/4        cup unsalted butter, melted and slightly cooled, plus softened butter for greasing the pan
1/2        cup flour
1/2        cup yellow corn flour (may substitute masa harina)
1/2        cup yellow cornmeal
1-1/2     teaspoons baking powder
1           teaspoon baking soda
2-1/2     teaspoons salt
4           tablespoons sugar
2 to  4          teaspoons finely chopped, unseeded jalapeño pepper
1/2        cup thinly sliced scallions (white and light-green parts, from about 4 or 5 scallions)
2          large eggs
1-1/4   cups whole or low-fat buttermilk

For the crawfish:

1 .      Melt the butter in a small skillet over medium heat. Add the shrimp and cook, stirring constantly, until the crawfish just turn pink on the outside.
2 .     Add the garlic, scallions and seafood seasoning. Reduce the heat to medium-low; cook for about 3 minutes or just until the crawfish are cooked through. Transfer to a cutting board and cut into small dice. Transfer the crawfish and any pan juices to a bowl and refrigerate until fully chilled.

For the cornbread:

1 .      Preheat the oven to 350 degrees. Use softened butter to liberally grease a 9-by-12-1/2-inch baking pan.
2 .     Combine the flour, corn flour, cornmeal, baking powder, baking soda, salt, sugar, jalapeno and scallions in a mixing bowl, stirring until well blended.
3 .    Whisk the eggs in a separate mixing bowl until frothy, then whisk in the melted butter and buttermilk.
4 .    Add the egg mixture to the flour mixture and mix, stirring to incorporate, then stir in the chilled, diced crawfish and their pan juices. Pour the cornbread batter into the baking pan, spreading it evenly; bake for 40 to 45 minutes, until the top is evenly browned and a knife inserted into the middle of the cornbread comes out clean.

Cut into 12 equal portions; serve warm.
Butter  a hunk  of bread and  eat  by itself  .


  1. Good afternoon Nee,
    Yes, I can see that your "Crawfish Cornbread Cajun-Style " would go very nicely with my "Spicy Shrimp Fra Diavolo." I like your recipe, but oh my Nee, unseeded jalapeño peppers...Hot for real... I have used Chef Paul Prudhomme's Seafood Magic seasoning before. That really adds to the dish..Great job and recipe, thanks for sharing dear friend..Have a blessed weekend!
    Dottie :)

  2. Good afternoon Dottie ,
    I laugh out loud , I bet your eyes open wild and said good grief , that's hot . The beauty of it , you can take the seed out , use less peppers or no peppers at all . I make 2 pans of bread , one is for the kids , I use one pepper that's seeded (don't want to burn their taste buds out )

    Yes dear Dottie , we will have the Spicy Shrimp dish for dinner tomorrow (Saturday) . My kids also it it with butter as a snack . If you notice , you can add or subtract what you like and make them your own .
    Now since I gotten back in the swing of things , I will post my slow cooker and casseroles dishes . Thanks for stopping by and have a blessed weekend . Stay warm and safe ...~Nee~ :)

  3. Hi Nee, love the spices that you used here and they fact that you can use a little or all of the ingredients. I bet this is delicious with butter.

  4. Hi Cheri ,
    As you know , we love hot and spicy foods here , it's great with butter . Thanks for stopping by .~Nee~ :)

  5. Looks really yummy! Would be very nice for lunch..

    1. Hi Medeja , anytime of day is good . Thanks for dtopping by :)

  6. Hi Nee,

    This cajun style of corn bread sounds lovely. I'm sure they are great for lunchboxes too!


    1. Hi Zoe , yes it's great for lunch boxes . Thanks for stopping by :)


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