Original Creole Seasoning 
Creole Etouffee Base Mix 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeWarm and Creole seasoned crawfish and jalapeño cornbread topped with classic crawfish étouffée … this recipe by Creole For The Soul is the perfect, cold weather comfort food.
Ingredients
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2 Cups Cornmeal
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12 Ounces Crawfish Tails
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1 Cup Milk
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1/2 Cup Canola Oil
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1 Tablespoon Olive Oil
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3 Large Eggs
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1 Medium Onion, Diced
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1 Medium Bell Pepper, Diced
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3 Jalapeño Peppers, Seeds Removed and Minced
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1 1/2 Cup Sharp Cheddar Cheese, Shredded
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3 Teaspoons Baking Powder
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1/2 Teaspoon Baking Soda
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3/4 Cup Green Onions, Chopped
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Tony’s Original Creole Seasoning, to Taste
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1 Box Tony’s Creole Étouffée Base Mix
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2 1/2 Cups Cold Milk
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3 Tablespoons Butter, Unsalted
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1 Pound Crawfish Tails
- Clear
Directions
- Preheat oven to 400°F.
- Heat olive oil in a skillet over medium-high heat. Sauté onions and bell peppers for 3 minutes or until tender, stirring occasionally. Turn off heat and stir in jalapeños. Remove from heat and set aside.
- Combine cornmeal, baking powder, baking soda and Tony’s Original Creole Seasoning in a bowl. In a separate bowl, whisk the eggs, 1 cup milk and canola oil until well combined. Stir wet mixture into the dry mixture slowly, until fully blended.
- Add in the crawfish tails, cheddar cheese, green onions and sautéed vegetables, and stir into mixture.
- Grease a baking pan or cast-iron skillet and top with the cornbread mixture. Bake for 35-40 minutes – check doneness by sticking a fork or toothpick into the center to see if it comes out clean.
- While the cornbread is baking, make the Tony’s Creole Étouffée Base Mix according to the instructions on the box.
- Slice a piece of cornbread onto a plate and top with a ladle of étouffée. Garnish with more green onions and enjoy!
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