In bowl, combine cornmeal, salt and soda.
In medium bowl, beat eggs; chop onions and jalapeno peppers.
Grate cheese and add beaten eggs, onions, peppers, cheese, oil, corn and crawfish tails. Combine this mixture with cornmeal mix and mix well.
Pour into greased 12 x 14-inch baking dish.
Bake at 375\u00b0 for 55 minutes or until golden brown.
In bowl, combine cornmeal, salt and soda.
In medium bowl, beat eggs; chop onions and jalapeno peppers.
Grate cheese and add beaten eggs, onions, peppers, cheese, oil, corn and crawfish tails. Combine this mixture with cornmeal mix and mix well.
Pour into greased 12 x 14-inch baking dish.
Bake at 375\u00b0 for 55 minutes or until golden brown.
You may substitute 1 pound ground chuck for the crawfish tails.
In a large bowl, mix corn meal, salt and soda and set aside. Beat eggs well and add onions, peppers, cheese, oil, corn and crawfish tails.
Combine this mixture with dry ingredients and mix well.
Pour into greased 12 x 14-inch baking dish.
Bake at 375\u00b0 for 55 minutes or until golden brown.
Combine in large bowl, cornmeal, salt and soda
In separate bowl, beat eggs
Add crawfish, peppers, onions, cheese, oil and corn to eggs
Combine egg mixture with cornmeal and mix well
Pour into a greased 12x14\" baking dish and bake at 375 degrees for 55 minutes or until golden brown.
ngredients are moistened. Stir in crawfish. Pour into hot cast-iron
Prepare Crawfish Cream: Sprinkle the crawfish with the Creole Seasoning and
Thaw crawfish tails.
Saute' onion, celery, and garlic in butter until soft.
Mix with remaining ingredients in large bowl until well blended.
Bake in large Pyrex dish at 350 until golden brown.
Mix dry ingredients in small bowl.
In another bowl, mix all other ingredients.
Blend dry ingredients into all others, mixing well.
Pour into greased 9 x 13-inch pan (may be sprayed with a lo-cal spray such as Pam).
Bake at 375\u00b0 for 30 minutes or until golden brown.
Saute, onions celery and bell pepper in butter add salt and the paprika. Add golden roux. Stir until well blended. Add crawfish tails cook ten minutes on medium-high heat, stirring often. Add water and simmer 30 minutes. Add more water if too thick. Serve hot over rice. To make golden roux melt butter in a cast iron skillet over low temperature. Blend in flour until golden color, stirring occasionally. Takes about 15 minutes.
Cream together butter or oil, honey, egg and milk.
Combine and add dry ingredients.
Add crawfish and creamed corn, stirring together until just moistened.
Bake in oiled pan for 20 to 30 minutes at 350\u00b0.
Top will crack when done.
Serves six.
Saute onions and bell pepper in a little butter, cooking until onions are transparent.
Add jalapeno pepper and set aside.
Mix all other ingredients, except for crawfish.
Add onions and peppers, then crawfish.
Pour into greased 9x13 pan and bake at 400 degrees for 35-45 minutes.
Over medium heat, slowly melt butter and tomato paste.
Combine onions, bell pepper and celery and cook until onions are tender. Add crawfish.
Blend cornstarch with cold water to form a smooth paste and stir into crawfish mixture.
Season with Cajun seasoning or with salt and pepper.
Cover and cook 15 minutes over medium heat, stirring often.
Serve over rice, garnished with a parsley sprig.
Yields 4 servings.
Saute vegetables until tender - set aside to cool
Mix wet ingredients
Mix dry ingredients in large bowl - make well in center - add wet ingredients and vegetables and mix - add crawfish.
Bake in 9 x 13 pan at 400 degrees for 45 - 50 minutes
tir in corn, tomatoes, crawfish, cayenne and Cajun seasoning, cook 5 more
Bake cornbread in 9x13-inch pan according to directions.
Also add 1/4 cup of sugar to mix.
Saute vegetables in butter, stir in seasonings, add broth and bring to a boil.
Add crawfish, continue cooking for 10 minutes, stirring occasionally.
Stir in crumbled cornbread to consistency you prefer.
Cook about 5 minutes.
Stir.
cream-style corn, jalapeno pepper, crawfish tails, seasoned salt, cayenne pepper
Prepare cornbread mix according to package directions.
Bake. Mix all other ingredients and bring to a boil.
Pour mixture into crumbled cornbread.
Spread, after mixing, into pan and bake at 350\u00b0 for about 20 minutes.
(Add more seasoning if desired.) Yields enough for 20 to 30 people.
Melt butter.
Add onion, bell pepper and celery; saute for 2 minutes.
Add salt, pepper, paprika, thyme and mustard.
Simmer 5 minutes.
Add stock and bring to a boil.
Add crawfish and cook 15 minutes.
Stir in cornbread and cook 2 to 3 minutes.
too high heat will cause crawfish to become rubbery or hard