Welcome to Crawfish Season Y’all! Well, the season has been in full swing for a few months but that doesn’t mean we (Louisianans) don’t celebrate it daily. Since it’s the season, and seasons are about giving, right? I’m sharing one of my go to recipes for Crawfish Cornbread.
When it comes to crawfish, there is nothing better than a boil with family and friends hovering over a table filled with hot, juicy crustaceans, sausage, potatoes, corn, and other random fixins that have been requested. Honestly, who knew that a pineapple boiled in seasoning could taste so delicious but also burn the crap out of your mouth in one bite!
If you invite the right amount of people AND get the pounds right, you’re not going to have any leftovers. At least that’s the plan, but plans were made to be broken.
Staring at pounds of leftover crawfish will have you begging people to stay to peel until their hands fall off. Not literally, but it will feel that way once the seasoning and juices start burning cuts on your fingers you never knew you had.
This recipe is one way to utilize the crawfish and corn leftovers, not to mention the onion and garlic used for seasoning.
The first time I made it, the boyfriend took one bite and immediately claimed the entire dish for himself!
The original recipe calls for canned creamed corn but using the corn from the boil imparts much better flavor. So, you’re asking, what about the cream part? Once you take the kernels off the cob, use the back of a paring knife to release any creamy goodness sealed inside. If you don’t get that much, that’s okay. The addition of the butter and milk help make it the right consistency.
The garlic and onion from the boil is the perfect texture of crunch and softness. Not to mention, that soaked in flavor makes you feel as if you’re at a boil all over again.
If you’re like my boyfriend, he loves all things spicy, hence the pepper jack cheese. If you want mild, cheddar cheese is the way to go.
Also, Jiffy is my go to cornbread for anything because of the hint of sweetness but feel free to use whatever cornbread you prefer.
Since this recipe calls for you to have a crawfish boil and use the leftovers, I’m also adding a non-boil version for those who cannot partake but want to indulge in the yummy goodness.
Feel free to change the seasoning amount to make it to your liking.
Photos can be found on my Instagram page, csg26.