"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Crawfish Cornbread Muffins Recipe

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This recipe for Crawfish Cornbread Muffins, by , is from The jordan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
iris jordan
Added: Friday, June 26, 2009

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 350 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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