The Fort Bend Foodie 05/01/13

If you love crawfish, you’re going to love this recipe!  It is highly requested at group gatherings and is a great accompaniment to almost any spicy meal.  Here is a shout out to my friend Fred, who introduced me to this recipe.

Cajun Crawfish Cornbread

• 1 lb. peeled crawfish
• 2 boxes Jiffy cornbread mix
• 1 can creamed corn
• 2 cups milk
• ½ cup oil
• 3 eggs
• 1tsp. salt
• 1 ½ cups shredded cheese
• 1 onion, chopped
• 3 cloves garlic, minced
• 4-6 jalapeno’s, chopped
• ½ stick butter

Preheat oven to 375.

Sauté onions and garlic in butter until soft.  Add crawfish and remove from heat.  Mix all remaining ingredients in a separate bowl.  Combine with crawfish mixture.  Pour into a well-greased 9 X 13 baking dish and bake for 1 hour or until toothpick inserted in middle comes out clean.  Cool for 15 minutes before cutting into squares.  You may substitute shrimp if crawfish is not available.

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Posted by on May 1 2013. Filed under Fort Bend Fork. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.

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