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  • Crawfish Jalapeno Cheese Cornbread topped with Crawfish Etouffee

Crawfish Jalapeno Cheese Cornbread topped with Crawfish Etouffee

Recipe courtesy Crazy 'bout Crawfish, 2011
Show: Hook, Line & Dinner Episode: Bayou Country

Photo: Crawfish Jalapeno Cheese Cornbread topped with Crawfish Etouffee

TOTAL TIME: 2 hr 5 min
Prep: 40 min
Inactive Prep: --
Cook: 1 hr 25 min
 
YIELD: 30 servings
LEVEL: Intermediate

ingredients

CORNBREAD:
  • 4 (8 1/2-ounce) boxes cornbread mix (recommended: Jiffy)
  • 4 (12-ounce) cans condensed milk (recommended: Carnation)
  • 4 eggs
  • 3/4 cup chopped jalapeno peppers
  • 1 teaspoon sugar
  • 2 cups shredded American cheese
  • 3 pounds cleaned Louisiana crawfish tails
  • 1/2 (15-ounce) can cream-style corn
  • 1 1/2 tablespoons Creole seasoning
    CRAWFISH ETOUFFEE:
    • 1 teaspoon ground cumin
    • 1/8 teaspoon hot sauce
    • 1/8 teaspoon Worcestershire sauce
    • Large container crawfish fat
    • Salt and pepper
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    Directions

    For the cornbread: Preheat the oven to 300 degrees F. Grease enough cupcake pans to make 60 cornbreads.

    In a large bowl, mix the cornbread mix, milk and eggs. While stirring, slowly add the jalapeno peppers, sugar, cheese, crawfish and corn. Add the Creole seasoning and pour into the prepared cupcake pans (makes about 60 cupcakes). Cook until done, 50 to 55 minutes.

    For the etouffee: In a stockpot, melt the butter over medium heat. When the butter is bubbling, add the flour to make a roux, stirring constantly to prevent or remove any lumps. Cook the roux for 5 minutes; do not brown. Stir in the onions and bell peppers and saute until the onions are translucent, about 10 minutes. Add the garlic and saute 3 minutes. Stir in the crawfish tails. Slowly pour in enough water to reach a little thicker than soup-like consistency. Season with the cumin, hot sauce, Worcestershire sauce and salt and pepper, to taste. Reduce the heat and simmer 10 minutes.

    Serve 2 muffins per person with sauce ladled over the top.

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. 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.

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    Newest Ratings and Reviews

    Read all 3 reviews

    • on August 22, 2011

      Flag

      It really looks like a 5 star dish I had in Atlanta about 10 years ago. I will try it soon and report back. Can you tell me what crawfish fat is, explain???

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    • on August 17, 2011

      Flag

      I watched this episode and was intrigued with this dish! But reviewing the recipe above, I am a bit confused with one of the ingredients. The recipe calls for condensed milk, but I could have sworn the milk they used was evaporated milk! Condensed milk is a thick, sugary milk usually used in baking. Before I make this recipe and screw it up, can you please tell me which is correct? Thanks!

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    • on June 07, 2011

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      I love seafood and this dish was not only different but delish! although I think I would have plated it with a dallop of crema and chopped cilantro or even chives. maybe even a sliver of lemon for looks. But all around flavor was great! yes i would serve this to my friends and family!! I personally would love to see a contest for new and creative lobster rolls, or just seafood roll! I would definitely get in on the fun!!

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