LEMONY TWIST TIRAMISULEMON CURD:5 egg yolks1 c. sugar½ c. fresh lemon juicePinch kosher salt6 T…
Over-the-Top Crawfish Cornbread
OVER THE TOP CRAWFISH CORNBREAD
CORNBREAD:
4 (8 ½ oz.) boxes JIFFY cornbread mix
4 (12-oz.) can Carnation condensed milk
4 eggs
1 c. finely chopped jalapeno peppers
1 t. sugar
2 c. shredded American cheese or your favorite
3 lbs. crawfish tails
½ (15-oz.) can cream-style corn
Creole seasoning, to taste
CRAWFISH ETOUFFEE:
2 sticks butter
2 T. flour
2 yellow onions, minced
1 green bell pepper, diced
2 T. minced garlic
1 lb. crawfish tails, with fat
1 t. ground cumin
¼ t. Tabasco, or to taste
¼ t. Worcestershire sauce
Salt/red/black pepper to taste
- CORNBREAD: Preheat oven 300. Grease enough cupcake pans to make 60 corn breads.
- In bowl, mix cornbread mix, milk and eggs. While stirring, slowly add jalapeno peppers, sugar, cheese, crawfish and corn. Season with Creole seasoning.
- Pour int prepared cupcake pans. Cook until done, about 45-55 minutes.
- ETOUFFEE: In pot, melt butter. When bubbling, add flour to make roux, stirring constantly to prevent burning and lumps.
- Cook roux 5 minutes, do not brown.
- Stir in onions and bell peppers and sauce for about 10 minutes.
- Add garlic, saute, 3 minutes.
- Stir in crawfish tails.
- Slowly pour enough water to reach a little thicker than soup-like consistency.
- Season with cumin, Tabasco, Worcestershire, salt, red/black pepper.
- Reduce heat and simmer 10 minutes.
- Serve 2 muffins per person and ladle the etouffee over the top.