boxes corn muffin mix stick unsalted butter cup diced onions cup diced celery cup diced bell pepper cup chopped green onions cup chopped crawfish tails cup crabmeat (10 oz.) can cream of mushroom soup (10 oz.) can cream of celery Salt and pepper to taste
FOR THE CORNBREAD:
Bake the cornbread mix in a 13 x 9 inch baking dish according to package directions. Allow the cornbread to cool enough so that you can crumble it with your hands.
Preheat the oven to 350 degrees. In a large skillet melt the butter over medium high heat. Add the onion, celery, bell pepper, and green onions. Saute until the 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 the mixture is heated through, but do not bring to a boil.
Combine the crumbled cornbread and seafood soup mixture in a large mixing bowl. Spread the mixture into a greased 13 x 9 x 2 inch casserole dish. Bake for 40 minutes until the top of the cornbread is golden brown.
tablespoons unsalted butter tablespoons all-purpose flour cup heavy cream teaspoon Old Bay seasoning cup diced crawfish tails Salt and pepper to taste
FOR THE GRAVY:
Melt the butter in a medium skillet over medium heat. Add the flour and stir until the mixture is smooth. Continue to cook the mixture for an additional 3-5 minutes to cook out any raw flour taste.
Reduce the heat to low and pour in the cream. Whisk gently and continue to simmer over low heat until the mixture begins to thicken slightly.
Stir in the crawfish meat and Old Bay seasoning. For a thinner gravy, add additional cream. Season with salt and pepper to taste.
209 kcal per serving
18 g per serving
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