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.
For the cornbread, preheat oven to 400\u00b0F
For the Chili: Blot pork dry
cast-iron skillet in oven for 15 minutes.
Meanwhile, melt
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
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.
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.
b>for 25 to 30 minutes or until golden and middle of cornbread
f white wine and cook for 5 minutes. Season with salt
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.
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
eeded.
To prepare crawfish cakes: Thaw crawfish. Strain liquid from meat
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.
Mix well; bake at 375\u00b0 for approximately 30 minutes.
Makes one large cornbread.
Almost a meal in itself served with salad.
nd bell peppers.
Cook for 10 minutes, until onions are
Saute crawfish and onion in butter until onions are soft (about 10 minutes).
Set aside.
Combine corn meal, salt, baking soda, baking powder, garlic powder, milk, eggs and corn.
Mix well.
Grease a large baking pan, 9 x 13-inch.
Layer 1/2 corn meal mixture on bottom.
Next pour crawfish-onion mixture over. Then evenly spread a layer of cheese.
Sprinkle with peppers.
Top with remaining corn meal mixture.
Bake at 350\u00b0 for 45 minutes.
Saute onions and bell pepper in small amount of butter until onions are transparent.
Add jalapeno peppers.
Set aside.
Mix all other ingredients except crawfish.
Add cooked onions and peppers.
Stir in crawfish.
Pour into lightly greased pan.
Bake in preheated oven at 400\u00b0 for 35 to 45 minutes.
Excellent with green salad and fruit platter.
------------For Yellow Cornbread-------------.
Heat a well-greased
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.