Minden Press-Herald

Oct 02nd

Cajun Crawfish Cornread for the Mudbug lovers

Mac had his 88th birthday May 23rd. For his birthday, his sister, Ava, treated us to dinner at the “Crawfish Hole” in Dixie Inn.  This was a rare occasion and treat for Mac to go anywhere other than to a doctor.  It is one of our favorite places to eat other than home.  Mac had catfish and Ava and I had combination plate of catfish and shrimp.  However we substituted boiled potatoes in place of the fried potatoes.  While we were there I noticed many customers were eating large trays of crawfish.

I really like the “Crawfish Hole’s” tarter sauce. I once asked the owner if she would share the tarter sauce recipe with me. She said yes but then she would have to kill me so I passed.

When we were living in Bridge City, Texas we were only 30 minutes across the border to the true southern Cajun Country of Louisiana.  The area we lived in had many Cajun cooks.  When our neighbors, the Breauxs, had a Crawfish boil, they would usually bring us two platefuls.  I never did develop a taste for crawfish.  We didn’t tell them and Mac would eat both his and my serving of crawfish.

It is my understanding that crawfish season begins in December and ends in late June or July. Anytime there was a festival of any sort in the area of Orange County Texas during that time, one of the things the vendors served was some kind of crawfish.  One of the people’s favorite was Crawfish Cornbread.

I cannot just give you recipes of things I like so I am sharing this recipe with you today. I understand it is a keeper for those that do like crawfish.

Cajun Crawfish Cornbread

1/4 cup vegetable oil
3 boxes of Jiffy cornbread mix
3 eggs
1 cup buttermilk
2 cup grated sharp cheddar cheese
1 large yellow onion, chopped
1 (14.75 oz.) can cream style corn
1/4 cup of chopped jalapeno peppers
1 lb. chopped USA grown crawfish tails
Preheat oven to 325°.  Pour the vegetable oil into a large pan or two small pans and place in the preheated oven.  While this is heating, mix remaining ingredients in a large bowl and mix well.  Remove the pan(s) from the oven being certain the oil completely covers the bottom of the pan(s). Pour mixture into the pan(s). If this has been done correctly, the mixture will sizzle as poured into the pan(s). This should create a crisp crust. Bake for 1 hour or until toothpick comes out clean from the center of the pan(s).






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