"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

cajun crawfish cornbread Recipe

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This recipe for cajun crawfish cornbread, by , is from The McRae Family Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Donivan
Added: Saturday, March 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 boxes of Jiffy cornbread
6 eggs
2 chopped green onions
1/2 stick of butter
1/2 of sliced jalapeno peppers
8 oz. shredded cheddar cheese
1/3 cup of oil
2 15 ounce cans cream style corn
1 pound crawfish tails cooking spray

Directions:
Directions:
In a large mixing bowl combine jiffy mix and beaten eggs. Saute green onions in butter. Add onions,peppers,cheese,oli,corn and crawfish to cormmeal and egg mixture. Pour into 13 x 9 coated with cooking spray. Bake at 375 for 55 minutes or until golden brown.

Personal Notes:
Personal Notes:
This is a favorite of our childhood friend Ricky Miller and has been requested many times at he and Jan's Karoake party's!!

 

 

 

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