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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crawfish Cornbread Muffins Recipe

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This recipe for Crawfish Cornbread Muffins is from The jordan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large onion
1 large bell pepper
1 can whole kernel corn, drained
1 stick of butter
1 lb. crawfish tails, chopped
1 can puree Ro_Tel tomatoes
2 raw eggs
2 packages Jify corn muffin mix, prepared according to directions on box. (Use minature muffin tins)
salt and pepper to taste
Directions:
Directions:
Saute vegetables inbutter. Add crawfish and Ro-Tel tomatoes. Cook 15 minutes. Add 2 raw eggs and mix well. Remove and reserve centers of cooked corn muffins, leaving the shell as thin as possible.

Crumble reserved corn and add to crawfish mixture. Add seasoning (dressing should be over-seasoned.) Fill corn muffin shells with dressing.

Heat at 350º until warm. Extra dressing is supper in stuffed bell peppers.
Number Of Servings:
Number Of Servings:
48
Preparation Time:
Preparation Time:
1 and 1/2 hr.

 

 

 

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