Ingredients: |
Ingredients: Cornbread: 2 c. cornmeal 2 c. all-purpose flour 1-1/4 c. sugar 1 T. baking powder 1/2 tsp. kosher salt 4 eggs 1-1/4 c. milk 1/4 c. honey 2 sticks unsalted butter, melted
Stuffing: 2 T. unsalted butter 1 onion, diced 1 bell pepper, diced 1 stalk celery, diced 5 cloves garlic, minced 1 lb. cleaned crawfish tails 1-1/2 tsp. kosher salt 1/4 tsp. pepper 1/4 tsp. cayenne pepper 2 c. seafood or vegetable stock
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Directions: |
Directions:Make the cornbread: Put a 12-inch cast iron skillet in the oven and preheat to 350ºF. Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In a separate bowl, whisk the eggs, milk and honey; whisk into the flour mixture until combined. Remove the skillet from the oven and pour in the batter. Bake until a toothpick inserted comes out clean, 30 to 40 minutes. Transfer to a rack and let cool completely, then remove from pan. Crumble the cornbread for the stuffing.
Make the stuffing: Increase the oven temperature to 400ºF. Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add the onion, bell pepper and celery and cook, stirring until the vegetables start browning, about 10 minutes. Add the garlic and cook 1 more minute. Stir in the crawfish tails, 1-1/2 teaspoons salt, 1/4 teaspoon pepper and 1/4 teaspoon cayenne pepper. Add the stock and bring to a low simmer, then remove from the heat. Add the remaining 1 tablespoon butter and stir until melted. Gently stir the cornbread into the stock mixture until incorporated. Transfer to a 3-quart baking dish and bake until golden brown an toasted on top, about 30 minutes. Serves 8 to 10. |