Louisiana Crawfish Cornbread Casserole w/ Garlic Butter Sauce
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- čas přidán 10. 09. 2024
- Corn based casserole with crawfish tails, Cajun trinity, jalapenos, pimentos and cheese.
Coat a casserole dish with melted butter, set aside.
In large mixing bowl, combine the following:
One (1) Cup corn meal mix
One (1) small bell pepper, small diced
One (1) celery stalk, small diced
Three (3) Jalapeno peppers, deseeded, small diced
One (1) Tsp salt
One (1) Tsp baking soda
One (1) small to medium onion, small diced
One (1) Cup cheddar cheese, shredded
Two (2) once's drained Pimentos
1/2 Cup cooking oil
Two (2) eggs whipped up
14 ounce can cream style corn
Mix contents together very well.
Fold in gently 12 to 16 ounces of pre-cooked crawfish tails. AVOID any crawfish that does not come from Louisiana, will be rubbery and have zero flavor. No telling what else going on with them.
Once mix is together well, pour into the greased casserole dish, spread out evenly.
Place in pre-heated oven 375 degrees for 45 minutes till an hour. Depending on thickness of the bread mix.
*This dish is not going to be same texture as cornbread. It is supposed to be rather moist and resemble southern style dressing.
Run broiler a minute or two to brown the top well.
Sprinkle with some Cajun/creole seasoning if desired.
Allow to cool 14 to 30 minutes before slicing and serving.
BUTTER SAUCE
In small skillet, melt a tablespoon of unsalted butter over medium heat.
Add One (1) Tbsp minced garlic and cook in the butter for a minute.
Add Three (3) Tbsp dry white wine and allow to cook down until 80 to 90 percent of the wine has cooked off.
Add a pinch of salt and pepper.
Reduce heat to medium, swirl in 5 to 6 tablespoons of butter. Once butter is mostly melted, turn heat off, continue to swirl and add a couple of teaspoons of dried parsley and chives.
Taste and adjust seasoning to taste.
Add a splash or two of Louisiana hot sauce if ya want to, might be ex-tree good.
That is my kinda dish right there. Beautiful. Gonna give that one a go. Thanks!
Yes! Thats what I’m talking about! Oh how exciting! You start thinking about all the things you can do with this! I love that you brought it over the top! Louisiana bayou girl gives a regular folks approved approval! ( I wondered how you keep things cooking down in the Tennessee Valley, now I know!).
It does cook best in a 9 x 13
Another winner
Awesome recipe! I might just make this and stuff it in a chicken! Rootboy Approved! 🍺🍺🍺🍺🍺
That looks awesome ! Just added the ingredients to my grocery list .
Its very interesting dish. I never had it before. Like a country style dressing but with lots of other stuff going on in it. Topped with a nice lemon dill cream sauce would have been real good but i didnt have any cream.
Looks great,,,but since I live in the Northeast I won't find crawfish. You think I can use shrimp in stead .LUIS
Yey, most likely would. I'd sure check Wal-mart though. Thats where I get it. Frozen.