| Makes: | 8 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 45 minutes |
| Ready In: | 1 hour, 15 minutes |
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This dish is really a meal in itself!
Did you know - The swamp crayfish digs a burrow up to 3 ft (91 cm) deep with a water-filled cavity at the bottom in case of drought. The eggs develop while attached to the swimming legs of the female and look like miniature adults when hatched. Source: encyclopedia.com |
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| Ingredients |
| 1 pound precooked crawfish tails |
1 pound grated cheese |
| 3 seeded and chopped jalapeno peppers |
1 large chopped onion |
| 1 large can cream style can |
1 stick butter (8 tbsp) |
| 1 tbsp vegetable oil |
3 eggs |
| 1 tsp Creole Seasonings |
1 tsp baking soda |
| 2 packages cornbread mix |
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| Directions |
Preheat oven to 350 degrees. Pour vegetable oil in a 10 inch cast iron skillet and place in oven to heat eight minutes. Mix all ingredients in a large bowl. Pour cornbread mixture into hot sillet and bake for 45 minutes
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