Crawfish Cornbread Dutch Oven Recipe

Ingredients:

1 lb. shelled crawfish tails
1/4 C butter
1/2 tsp baking powder
1 tsp salt
1 C milk
1 medium onion
1 box Jiffy cornbread mix
1/2 tsp baking soda
2 eggs
8 oz. jalapeno cheese

Instructions:

At home, combine baking powder, salt, cornbread mix, and baking soda into ziploc baggie.
Chop onion.
Shred cheese.
Heat dutch oven to 350 degrees for Frying.
When hot, melt butter and saute crawfish and onion until tails are done.
In a bowl, mix dry ingredients, eggs, milk, and cheese.
Pour saute into bowl and mix well.
Pour mixture into dutch oven.
Cover and Bake for 45 minutes at 350 degrees.

About 6 servings.

All recipes use a 12-inch dutch oven, unless specified.
If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If you have an 8-inch dutch oven, use about 1/2 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.

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