Crawfish Jalapeno Cheese Cornbread topped with Crawfish Etouffee

Name: Crawfish Jalapeno Cheese Cornbread topped with Crawfish Etouffee
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 30
Cuisine: Southern
Ingredients: 473 milliliters shredded American cheese; 2 sticks butter; 425 grams 1/2 cream-style corn; 1 kilograms condensed milk (recommended: Carnation); 964 grams boxes cornbread mix (recommended: Jiffy); 454 grams cleaned crawfish tails; 1 kilograms cleaned Louisiana crawfish tails; 2 Tbsps Creole seasoning; 1 container Large crawfish fat; 4 eggs; 2 Tbsps all-purpose flour; 3 cloves garlic, diced; 1 green bell pepper, diced; 1 teaspoon ground cumin; 0 teaspoons hot sauce; 177 milliliters chopped jalapeno peppers; 2 onions, minced; 30 servings Salt and pepper; 1 teaspoon sugar; 0 teaspoons Worcestershire sauce

The recipe Crawfish Jalapeno Cheese Cornbread topped with Crawfish Etouffee could satisfy your Southern craving in roughly 2 hours and 5 minutes. This recipe serves 30. One serving contains 402 calories, 10g of protein, and 18g of fat. Only It is a good option if you're following a pescatarian diet. If you have crawfish tails, worcestershire sauce, jalapeno peppers, and a few other ingredients on hand, you can make it. It works well as an inexpensive bread.

Instructions

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

Ingredients you will need

Cornbread

Cupcakes

Equipment you will use

Oven

In a large bowl, mix the cornbread mix, milk and eggs. While stirring, slowly add the jalapeno peppers, sugar, cheese, crawfish and corn.

Ingredients you will need

Jalapeno Pepper

Cornbread Mix

Crawfish

Cheese

Sugar

Corn

Egg

Milk

Equipment you will use

Bowl

Add the Creole seasoning and pour into the prepared cupcake pans (makes about 60 cupcakes). Cook until done, 50 to 55 minutes.

Ingredients you will need

Creole Seasoning

Cupcakes

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.

Ingredients you will need

Bell Pepper

Butter

Onion

All Purpose Flour

Equipment you will use

Pot

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.

Ingredients you will need

Worcestershire Sauce

Salt And Pepper

Crawfish Tails

Hot Sauce

Garlic

Cumin

Water

Soup

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

Ingredients you will need

Sauce

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.

Equipment

Oven

Bowl

Pot

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better.

Pale gold in color, this Cava has aromas of ripe white peaches, toasted baguette with hints of lemon citrus and apricots. The palate is rich and broad with flavors of green apple, jasmine green tea and toasted almonds. This brut nature cava is extremely versatile because no dosage added, so the acidity and bubbles clean your palate after each bite. Recommended dishes: garlic shrimp, miso-marinated sea bass, sesame encrusted tuna, chicken tikka masala and Jamon Iberico.