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crawfish cornbread cut into rounds on a brown paper lined baking sheet, a small pitcher of gravy and a plate of cornbread covered in gravy and crawfish tails to the side
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4.6 from 5 votes

Crawfish Cornbread with Gravy

Delicious crawfish cornbread is loaded with crawfish tails and crabmeat along with sauteed onions and bell peppers. Baked until golden brown, it's served with a creamy gravy.
Course Sides
Cuisine American, Southern
Cook Time 40 minutes
Servings 4 people
Calories 209kcal
Author Lisa B.


For the cornbread:

  • 2 boxes corn muffin mix
  • 1 stick unsalted butter
  • ½ cup diced onions
  • ½ cup diced celery
  • ½ cup diced bell pepper
  • ¼ cup chopped green onions
  • 1/2 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

For the crawfish gravy:

  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ¾ - 1 cup heavy cream
  • 1 teaspoon Old Bay seasoning
  • 1/2 cup diced crawfish tails
  • Salt and pepper to taste


For the cornbread:

  • 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.

For the crawfish gravy:

  • 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.


Storage: Baked crawfish cornbread should be covered and refrigerated within two hours. The gravy should be stored in the fridge in an airtight container. Because crawfish is a fatty shellfish, it can go bad pretty quickly. Be sure to consume both within four days.
Freezing: Baked or unbaked cornbread can be frozen. Cover with plastic wrap. If unbaked, allow the cornbread to thaw before following the remainder of the recipe directions. I do not recommend freezing as it will cause the cream in the sauce to separate and become watery.
Reheating: Baked crawfish can be reheated at 350 degrees for 10-15 minutes until heated through. Reheat the gravy over low heat in a medium saucepan. If the gravy is too thick, thin it with a little milk until it reaches its desired consistency.


Serving: 1serving | Calories: 209kcal | Carbohydrates: 18g | Protein: 10g | Fat: 10g | Saturated Fat: 3.3g | Cholesterol: 81mg | Sodium: 533mg | Fiber: 1.5g | Sugar: 2.6g | Vitamin A: 520IU | Vitamin C: 19.7mg | Calcium: 93mg | Iron: 1.4mg