Wednesday, November 19, 2008

Crawfish Galore

Its Wednesday - I'm exhausted. The kiddos were all up VERY late last night and when they finally went to sleep, what did I do? Did I lay down and catch some ZZZZ's myself? No, I did what any overly-tired mother of 3 who is stressed out from all the work I have to do before the in-laws come for Thanksgiving. I read. I read and read and read. It was a really good book, but I stayed up much too late and woke up much too late and had to explain to the office at my daughters' school why she was late. Car trouble, of course.

I had a plan to post a recipe with step by step pics like The Pioneer Woman, but instead you will have to settle for 2 very yummy crawfish recipes that I have made several times. (If you don't like crawfish, or can't find them in your store's freezer section, try these recipes without them - they are still fabulous) I currently have 10 - 12oz. packages in my freezer.

Crawfish Cornbread
(I made this for Thanksgiving last year instead of cornbread dressing and everyone loved it.)

1 cup cornmeal
1/2 cup vegetable oil
2 eggs
1 cup chopped onion
1/4 cup chopped bell pepper
1 can cream style corn
1/4 cup jarred/canned jalapeno pepper, chopped
1 tsp baking soda
1 and 1/2 cup shredded cheddar cheese
1 pound drained crawfish (I use 12oz frozen packages)

Combine all ingredients in a large bowl. Spray a large casserole dish with cooking spray and add the mixture. Bake at 375 degrees for 50-60 minutes, or until golden brown.

TIP: I buy pot pie sized foil pans at the store and make individual cornbreads. They are always a hit.

Crawfish Corn Chowder
(This would be a wonderfully delicious creamy corn chowder if you want to leave the crawfish out)

1/2 stick butter
1 bunch green onions
8 oz. cream cheese - cut into cubes
1 can cream of mushroom soup
2 cans cream of potato soup
2 cans niblets corn (undrained)
16 oz. 1/2 and 1/2
1 lb crawfish tails

Melt butter in saucepan. Saute onions in butter. Add cream cheese and all 3 cans of soups. Don't dilute the soups! Add both cans of corn and crawfish tails. Mix well. Season with Tony Chacheries, or any other cajun seasoning. Add 1/2 and 1/2. Cook on very low heat, stirring often until thickened.

Again, even if you aren't a fan of crawfish, or can't find it in your local grocery store, please give these a shot. They will not disappoint.

Happy Cooking,

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