Six years ago when The Husband and I moved into our house, I found this recipe written down on a forgotten slip of paper in the back of a kitchen cabinet. I decided to hold onto it until crawfish season rolled around again, and then forgot about it every year since.
I decided this was the year I would finally give this recipe a try. However, the problem with handwritten recipes is that sometimes people leave out ingredients – whether intentionally or unintentionally, forget to write down measurements, or accidentally omit a step. That was the case here. Whoever wrote down this recipe was in a hurry and the recipe was a bit of a mess. I had to do a little research on Google to find a few similar recipes so I could piece something together.
Some Southern women will tell you that Jiffy cornbread isn’t real cornbread (myself included). You could always make your own homemade cornbread, but I really liked the sweetness of the Jiffy in this dish.
I felt like this would be substantial enough to serve as a meal, but I didn’t just want to just serve a slab of cornbread on a plate. So I took a handful of leftover crawfish tails and made a cream gravy to go over top.
I’m glad I hung onto this forgotten little recipe for six years. Served alongside a heap of black-eyed peas, and the end result was well worth it.
Seafood Cornbread with Crawfish Cream Gravy
- 2 boxes Jiffy corn mix
- 1 stick unsalted butter
- ½ cup diced onions
- ½ cup diced celery
- ½ cup diced bell pepper
- ¼ cup chopped green onions
- 1 cup chopped crawfish tails
- 1 cup crabmeat
- 1 (10 oz.) can cream of mushroom soup
- 1 (10 oz.) can cream of celery
- Salt and pepper, to taste
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ¾ - 1 cup heavy cream
- 1 teaspoon Old Bay seasoning
- Salt and pepper, to taste
- Bake cornbread mix in a 13 x 9 inch baking dish according to package directions. Allow cornbread to cool enough so that you can crumble it with your hands.
- Preheat oven to 350 degrees.
- In a large skillet melt butter over medium high heat. Add onion, celery, bell pepper, and green onions. Saute until vegetables are tender, about 5-7 minutes.
- Add the crawfish and crabmeat and continue to saute for an additional two minutes. Add the soups and continue to cook until mixture is heated through, but do not bring to a boil.
- Combine crumbled cornbread and seafood soup mixture in a large mixing bowl. Spread mixture into a greased 13 x 9 x 2 inch casserole dish. This dish can be frozen at this point. Bake for 40 minutes until top of cornbread is golden brown.
- Melt butter in a medium skillet over medium heat. Add the flour and stir until the mixture is smooth. Continue to cook mixture for an additional 3-5 minutes to cook out any raw flour taste.
- Reduce heat to low and pour in the cream. Whisk gently and continue to simmer over low heat until mixture begins to thicken slightly.
- Stir in crawfish meat and Old Bay seasoning. For a thinner gravy, add additional cream. Season with salt and pepper to taste.