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Crawfish Cornbread

Prep Time: 30 min Cook Time: 1 hour Total Time: 1 hr 30 mins
Servings 8
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 cup buttermilk
  • 2 eggs
  • 1/2 cups butter
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 8 ounces block sharp cheddar cheese (grated)
  • 3 large jalapeños (chopped)
  • 2 tablespoons butter
  • Roux
  • 1 stick butter
  • 1/2 cups flour
  • Étouffée
  • 2 pounds crawfish tails
  • 1/3 cups onions (chopped)
  • 1/3 cups bell peppers (chopped)
  • 1/3 cups celery (chopped)
  • 1 cup green onions (chopped)
  • 1 tablespoon garlic (minced)
  • 1 stick butter (to taste)
  • 3 cups seafood or chicken stock
  • 1 dried bay leaf
  • Tony Chachere's Creole Seasoning (to taste)
    Make the cornbread
  1. Pre-heat the oven to 375°. Coat a 9x9 baking dish with cooking oil spray all over the bottom and sides of the pan. 
  2. Combine cornmeal, flour, sugar, baking powder and soda, and salt in a bowl. 

  3. In a separate bowl, combine buttermilk, butter, and eggs, and whisk until combined. 

  4. Pour wet mixture in to the dry mixture, and slowly mix until fully combined. Be careful to not over mix. 

  5. Fold in jalapeños and cheddar cheese until combined into the cornbread batter. 

  6. Let cornbread batter sit for 10 minutes, then pour into the baking dish and spread it evenly. 

  7. Bake cornbread for 30-35 minutes, or until cornbread is fully done. Remove from oven and set aside. 

  8. Make the étouffee

    Begin with making the roux by melting butter in a dutch oven or heavy-bottomed pot over medium-low heat. 

  9. Whisk in flour, stirring continuously for 10-15 minutes until you achieve a peanut butter/milk chocolate colored roux. 

  10. Add onion, bell pepper and celery, and stir into roux. Let cook until vegetables are tender, stirring frequently. 

  11. Stir in garlic and bay leaf, and let cook for another minute.  

  12. Season vegetables with Cajun seasoning and Italian seasoning , and stir.

  13. In a separate pot, bring stock up to a boil and then pour stock into holy trinity; whisk to combine. 

  14. Bring mixture to a boil and then turn heat down to a simmer; adjust thickness as needed with more stock if too thin. 

  15. In a separate skillet, melt a stick of butter over medium heat. Stir in crawfish and green onions. Sauté for 1 minute. 

  16. Pour crawfish mixture into your étouffée base and stir; allow to cook for 5 minutes. Taste and adjust seasoning as needed. 

  17. Slice a piece of cornbread onto a plate and top with a ladle of étouffée. Garnish with more green onions. 

Keywords: crawfish, crawfish cornbread, crawfish etouffee
Devin Smith

I’m a homegrown food lover, whom influenced by my mama and MoMo, grew into a self-taught foodmaker. Outside of my day job in tech,, I enjoy developing Cajun/Creole and Asian Fusion recipes, and taking pretty, mouth-watering photos of the food I make. When not in the kitchen, find me binge watching a true crime docuseries or collecting passport stamps across the globe!