Mudbug Celebration

It’s crawfish season and we’re ready to start eating. You probably didn’t get the chance to celebrate Mardi Gras this year so it’s time to make up for all the crawfish you didn’t consume during Louisiana’s most irreverent holiday.

Every year we like to take the opportunity to challenge ourselves to create one or two new recipes using crawfish. Why not? These tasty mudbugs are certainly worthy and once you’ve boiled as many pounds as you like, save some of that tail meat for slaws, salads, crawfish cakes, etouffee and creamy crawfish sauce over pasta.

Here’s something new we tried with crawfish baked right into cornbread. It’s a wonderful combination and would be a hearty side dish when serving gumbo, beans or sausages.

Crawfish Cornbread
1 box Jiffy cornbread mix
3 eggs
3 slices bacon, cooked and chopped
2 green onions, sliced
1 stick butter, melted
1 can Rotel tomatoes, drained
1 cup shredded cheddar cheese
1 cup frozen crawfish tail meat, thawed
1/2 cup frozen corn kernels, thawed
2 Tbs fresh parsley, minced
1 to 2 tsp Cajun seasoning, to taste

Preheat oven to 350 degrees F. In a large bowl, combine all ingredients. Pour into an 8×8 baking dish. Bake for 45 minutes.

Published 03/01/21

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