![]() Sprinkle the cornbread on top of the onion mixture. Old fat goes bad and will leave you with a bad after taste. If your crawfish is older or you don’t know how fresh it is, put it in a colander and rinse the fat off. Add 1 c of chopped onion to the bowl.Īdd the can of Rotel, three eggs, and cheese to the bowl. Thinly slice it pole to pole then cross ways. Put 1 c of chopped shallots in a large bowl.Ĭut off the two ends of the onion. Slice thinly from the green tops to the white part. Hold the root end down with your non-dominant hand. Lay the shallots down horizontally with the green tips towards your dominant hand. I am not responsible if you use the wrong seasoning. My people call green onions shallots and it seemed sacrilegious to call them green onions in this recipe. Shallots in this recipe are green onions. I normally would include this type of thing in the notes, but I know most of you don’t read the notes. Sometimes the OG (even if it includes Jiffy cornbread) is simply the best. I even attempted to make it more “Cajun” by including the Trinity. I was surprised for a few reasons: 1) I’m not in the sweet cornbread fan club and Jiffy is definitely sweet b) there is no way a mix could be better than homemade (and I do make a mean cornbread if I say so myself) c) despite trying several methods of prep, none of them had the correct texture. However, for the last couple of years I made a lot of crawfish cornbread from scratch because the world needs crawfish cornbread and I was bound and determined from scratch would be better. Even my dear ole dad gave me a hard time about it. I’ve shied away from posting this recipe on my blog because it contains … Jiffy cornbread mix. The other people familiar with the dish also had the same assessment. ![]() Crawfish was nowhere to be found in Athens and I was talked into substituting shrimp for the crawfish. It became quite the requested item and my stash of crawfish dwindled to zero. The recipe became sort of a signature of mine while I was in grad school. Thankfully, this dish is one I never need to worry about. As much as I love cooking for others, I get nervous when they go for the first bite. I’ve always been self-conscious about food I make for people because I want them to genuinely like it. Crawfish cornbread is one of those things I took for granted growing up. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |