Crawfish Jalapeno Cheese Cornbread Topped With Crawfish Etouffee
Serves: 2
Carter Wolf
1 January 1970
Based on User reviews:
43
Spice
62
Sweetness
57
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
4
Eggs1 tsp
Sugar2 cups
American Cheese (shredded)1.5 tbsps
Creole Seasoning2 tbsps
All-Purpose Flour3 cloves
Garlic (diced)1 tsp
Ground Cumin1 tsp
Hot Sauce1 tsp
Worcestershire Sauce1
SaltDirections:
1
For the cornbread: Preheat the oven to 300 degrees F
2
Grease enough cupcake pans to make 60 cornbreads
3
In a large bowl, mix the cornbread mix, milk and eggs
4
While stirring, slowly add the jalapeno peppers, sugar, cheese, crawfish and corn
5
Add the Creole seasoning and pour into the prepared cupcake pans (makes about 60 cupcakes)
6
Cook until done, 50 to 55 minutes
7
For the etouffee: In a stockpot, melt the butter over medium heat
8
When the butter is bubbling, add the flour to make a roux, stirring constantly to prevent or remove any lumps
9
Cook the roux for 5 minutes; do not brown
10
Stir in the onions and bell peppers and saute until the onions are translucent, about 10 minutes
11
Add the garlic and saute 3 minutes
12
Stir in the crawfish tails
13
Slowly pour in enough water to reach a little thicker than soup-like consistency
14
Season with the cumin, hot sauce, Worcestershire sauce and salt and pepper, to taste
15
Reduce the heat and simmer 10 minutes
16
Serve 2 muffins per person with sauce ladled over the top
17
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
18
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results