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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Crawfish Cornbread Recipe

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This recipe for Crawfish Cornbread is from Cooking for a Cure with Team Tiara!!, 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:  
2 boxes Jiffy© Cornbread mix
1 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped bell pepper
2 chopped garlic cloves
2 cans cream of mushroom soup
1 lb. container Savoie's© dressing mix
1 lb. pre-cooked crawfish tails
Creole seasonings (such as Zatarains© or Slap Ya Mama©
1 stick butter
Directions:
Directions:
Preheat oven to 325º. Make cornbread according to box directions, then crumble. Saute all veggies in butter. Mix crumbled cornbread, vegetables, soup, dressing mix, crawfish and seasoning in large bowl. Grease or spray a 9x13 baking dish. Put mixture in dish. Leave uncovered and bake for 45 minutes or until golden brown.
Personal Notes:
Personal Notes:
Fran Braud shares this recipe in loving memory of her mother, Frances Tormey, whom she misses dearly.

 

 

 

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