Yesterday, along with my co-author Michael Wells, I was invited to appear on Cleverley Stone’s segment on Fox 26. She asked us to demonstrate an easy and tasty recipe that works well for entertaining during football season from our book, The Guide to Ridiculously Easy Entertaining. It was fun. Michael did all of the work, so it was very easy for me, ridiculously so.
We did not have much time on the air, so we did not get to mention an important fact about the dish – which was delicious – it goes very well with beer and wine, key for entertaining.
The Guide to Ridiculously Easy Entertaining is available on Amazon.com and Barnes & Noble’s website in both paperback and electronic formats.
Cajun Crawfish Bread
Crawfish has become more readily available over the years. The tastier Louisiana or Texas crawfish is preferred for use in this dish, though frozen Chinese crawfish will also work. You can find frozen crawfish year-round at any Houston-area supermarket. For the cornbread, any recipe will do. You can also use cornbread mix and simply follow the instructions on the box. Most mixes require only the addition of milk or water. This is recommended.
Serves– 8 or more as an appetizer
Cornbread Mix – A 16 ounce box; you will need milk or water with this
Crawfish Tails – 2 pounds; thawed
Garlic, finely chopped – 3 cloves
Butter, unsalted – 8 ounces (1 stick)
Onion – 1 large, finely chopped
Celery, diced – 2 stalks
Cajun Spices – ½ cup; “Creole Spices” work, too
Green Bell Pepper, seeded and diced – 1
Red Bell Pepper, seeded and diced – 1
Yellow Bell Pepper, seeded and diced – 1
Cheese, grated – ½ cup; on the mild side
1) Melt the butter over medium heat in a saucepan.
2) Add the crawfish tails, peppers, onions, garlic and ¼ cup of the Cajun spices to the pan and cook until the onions are translucent.
4) Add the remaining Cajun spices and the sautéed items to the cornbread mixture and mix well.
5) After coating a baking dish with oil, add the cornbread, grated cheese and crawfish mixture then follow the baking instructions on the box.
6) When finished baking and cooled, cut into squares.
On a plate or a tray. This works well as a side when served warm, as a fork is needed. For an appetizer, it should be cooled or even slightly chilled so that it can properly solidify and be cut and then eaten as finger food.