Happy belated Easter! This Easter we gathered outside amongst the sun and sat down to a fresh mess of crawdads!! In the south that is just what you do on Easter Sunday. Right? Right! I must admit, I have a love/hate relationship with crawfish. I love to eat them. But I seem to NEVER get full on the little mud bugs! Plus, they are kind-of disgusting to peel apart. Sometimes you just need to satisfy that crawfish craving for something more fulfilling. I few little crawfish tails on their own, isn’t going to do the trick for me. Check out this awesome crawfish cornbread recipe below.
Thanks for reading and happy peeling,
1 pound precooked crawfish tails
1 pound grated cheese
3 seeded and chopped jalapeno peppers
1 large chopped onion
1 large can cream style can
1 stick butter (8 tbsp)
1 tbsp vegetable oil
1 tsp Creole Seasonings
1 tsp baking soda
2 packages cornbread mix
Preheat oven to 350 degrees.
Pour vegetable oil in a 10 inch cast iron skillet and place in oven to heat eight minutes. Mix all ingredients in a large bowl.
Pour cornbread mixture into hot skillet and bake for 45 minutes