It’s Mardi Gras time, and so it’s time for crawfish. Crawfish Cornbread is a recipe I have seen in many Louisiana community cookbooks over the years, and I’ve whipped up a batch or two in my time. I have no idea if this is a traditional Cajun recipe, or started it’s life on the back of corn bread mix box, but that doesn’t matter to me, because it is a sound idea that results in a delicious dish.
I’ve altered my version so it is packed with crawfish and has a nice level of spice. I use frozen crawfish tail meat, which is easy to find around here, but if you happen to have some fresh daddies around and want to pull out all that juicy flesh, please do so. This cornbread is lovely beside a bowl of Red Beans and Rice, but cut into small squares it makes a nice nibble. It is even hearty enough to serve with a nice green salad for a meal.
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|Serving Size: 1 Serving (319g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 268 (45%)|
|Amt Per Serving||% DV|
|Total Fat 29.8g||40 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 13.3g|
|Polyunsanturated Fat 6g|
|Cholesterol 291.1mg||90 %|
|Sodium 598.1mg||21 %|
|Potassium 664.4mg||17 %|
|Total Carbohydrate 50.1g||15 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 45g|
|Protein 34g||49 %|
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Calories per serving: 595
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