Ingredients
For Sauce
2c.(or more)-cooked,peeled crawfish
1- chopped onion
1 1/2 c.- chopped bell pepper
2 stalks chopped celery
1 c. corn
garlic to taste
1/4 c. chopped flat leaf parsley
3 Tbs. oil
3 Tbs. flour
1 1/2 c. stock
For Cornbread
2 eggs
1 c. all purpose flour
1 1/2 c. corn meal mix
1 c. milk
1/2 c. sugar
1/4 c. oil
2 tsp. baking powder
1 tsp. salt
1 c. chopped cooked & peeled crawfish (more or less to your taste)
Preparation
For Sauce- In a skillet, add 3 Tbs. oil with flour and brown, stirring constantly to make roux. Add onions, peppers and celery. Saute until wilted. Add garlic, corn & stock, stirring until mixed well. Cook on a lower heat for 30 minutes. Add crawfish & parsley & simmer. For Cornbread- Mix dry ingredients in a large bowl, add beaten eggs, milk,chopped crawfish and oil. Mix gently, don’t over mix. Pour into a greased pan to bake at 420 degrees, in a pre-heated oven for 20-22 minutes. I use an iron skillet. Serve a piece of cornbread with sauce over it.
