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CAJUN CRAWFISH CORNBREAD Recipe

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This recipe for CAJUN CRAWFISH CORNBREAD is from The Deis Family Favorites, 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:
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Ingredients:  
Ingredients:  
Ingredients
* 1 lb pound, peeled and partially cooked or fully cooked crawfish tails (12 oz package can be substituted), defrosted
* 1/2 tsp Tony Chachere’s Creole Seasoning or seasoned salt
* 1/4 tsp garlic powder
* 1/8 tsp cayenne pepper, to taste
* 1 small onion, chopped (about 1 cup)
* 1/2 bell pepper, chopped (about 3/4 cup chopped)
* 1 large jalapeno, seeded and finely chopped (about 1/4 cup) (optional)
* 1 (4 oz) jar diced pimentos
* 1 (14.75 oz) can cream-style corn
* 2 large eggs beaten
* 1/3 cup vegetable oil plus additional oil for oiling casserole dish
* 1 cup (4 oz) sharp cheddar cheese
* 1 (8 oz) box of Jiffy Cornbread and Muffin mix (or 2 cups of family size Martha White Sweet Cornbrea

Directions:
Directions:
1. In medium bowl, combine crawfish tales, Tony Chachere’s Creole Seasoning, garlic powder and cayenne pepper. Set side.
2. In large bowl, combine onion, bell pepper, jalapeno pepper, diced pimentos, cream style corn, eggs, vegetable oil and cheddar cheese. Stir to combine.
3. Add in the seasoned crawfish tails.
4. Add the cornbread mix. Pour into oiled 9″ x 13″ casserole dish or oiled 10″ cast iron skillet.
5. Bake at 375 degrees for 45 – 50 minutes until bubbly, browned on top and edges begin to pull away from sides of casserole dish.
6. Cut into 6 slices and serve.

 

 

 

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