12 oz. package frozen crawfish tails,
½ tsp Creole seasoning or seasoned salt
¼ tsp garlic powder
1/8 tsp cayenne pepper
1 cup onion, diced
½ bell pepper, diced
1 (14.75 oz) can cream-style corn
2 large eggs, beaten
1/3 cup vegetable oil plus additional
for oiling casserole dish
1 cup cheddar cheese, shredded
2 cups Martha White Sweet Cornbread
and Muffin Mix
Preheat oven to 375 degrees. Oil a 9-x-13 casserole dish or 10-inch cast iron skillet. In a bowl, combine crawfish tails, Creole seasoning, garlic powder, and cayenne pepper. Set aside. In another bowl, combine onion, bell pepper, corn, eggs, oil, and cheese. Stir to combine. Add in the seasoned crawfish tails and cornbread mix. Pour into oiled dish or skillet and bake for 45-50 minutes until bubbly, browned on top, and edges begin to pull away from sides of dish. Cut into slices and serve.
This is another recipe that Roger Thorne made and brought to us for lunch one day. He buys the frozen Louisiana crawfish tails at the big box chain store we all hate. And they are surprisingly delicious. Roger swears the leftovers are wonderful to eat cold for breakfast, but I couldn’t bring myself to eat crawfish that early in the morning. But he wakes up each day around lunch, so it makes sense that he would enjoy eating it that way. I can verify that the leftovers are great heated up though.