4 (8 1/2-ounce) boxes cornbread mix (recommended: Jiffy)
4 (12-ounce) cans condensed milk (recommended: Carnation)
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
2 sticks butter
2 tablespoons all-purpose flour
2 onions, minced
1 green bell pepper, diced
3 cloves garlic, diced
1 pound cleaned crawfish tails
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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