Crawfish ‘n Cornbread
If you’re a fan of fresh-baked cornbread and spicy crawfish stew, then you’ll love the combination of this Crawfish n’ Cornbread dish! It’s delicious cooked in a butter roux spiced with jalapeno peppers and ladled over a chunk of crusty cornbread.
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The Idea For Crawfish
Recently a friend posted a picture on Facebook of a dish she was feasting on in a Louisiana restaurant. She said it was crawfish cornbread. It didn’t look like the crawfish cornbread I was familiar with which is a pan of cornbread with those tasty tails baked in the mix. Yes, it is quite delicious!
This dish had a different look. It had a luscious crawfish sauce poured over slices of cornbread. Yum, was my immediate thought. Then the taste of fresh-baked cornbread (you know the kind with a dark crust cooked in an iron skillet fresh out of the oven) combined with a spicy crawfish stew brought a smile to my face.
After I commented on how good it looked she suggested I come up with a similar recipe. So I did!
Stewed Not Etouffee’ed
My friend, Debbie (who’s Nonna, to my grandchildren) said the crawfish tasted more like an étouffée than a stew. It looked darker than my own Crawfish Etouffée recipe. I use butter in it to smother (that’s what étouffée means) the vegetables and thicken it with cornstarch. A stew is darker and made with flour and oil. So I decided to stew the crawfish in a roux made with butter. The best of two cooking methods.
You may notice how often I use jalapeño peppers. If you cut out their seeds and veins you can get a mildly spiced pepper flavor to accent many dishes, both sweet and savory like this Fig Pepper Jelly and Jalapeno Pimento Cheese. Or, leave the veins in for medium heat and the seeds for an even hotter spice.
It’s a good idea to remember to use gloves when cutting jalapeño peppers because the capsaicin oil which makes them spicy can cause your hands to burn. If you ever do get your skin exposed to the oils here are The Best Remedies For Hot Pepper Hands from The Kitchen.
Cooking the Stew
After cutting the vegetables up with care, make a light roux. It only takes a few minutes to bring the butter and flour to the color of peanut butter.
Next, cook the vegetables in the roux then simmer the crawfish in the pot for twenty minutes. During this time don’t forget to bake the cornbread. Both dishes should be ready to serve at the same time.Print
Crawfish ‘n Cornbread
Stewed crawfish cooked in a butter roux spiced with jalapeno peppers and spooned over hot, fresh cornbread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 cups 1x
- Category: Main Dishes
- Method: Simmering/broiling
- Cuisine: Cajun
6 tablespoons salted butter
6 tablespoons all-purpose flour
1 large onion, chopped
2 large jalapeno peppers, seeded and chopped
1 large fresh tomato, rough chopped
1 pound raw crawfish tails
1/2 cup chicken broth, unsalted
1 teaspoon sea salt
parsley, chopped for garnish, optional
Melt butter in a heavy medium-size pot.
Add flour to butter and brown until the roux is the color of peanut butter.
Stir in onion and peppers and cook for 5 minutes stirring often.
Add tomatoes and cook an additional 5 minutes.
Stir in crawfish, chicken broth, and salt.
Cook for 20 minutes covered at a medium-low simmer, stirring and adjusting the heat under pot often.
Bake a recipe of Cornbread while crawfish cooks.
Ladle stew onto a piece of freshly baked cornbread for individual servings.
Chop the seeds with the peppers for more heat.
This stew may be eaten alone if you are watching your carb intake, or on a scoop of cooked rice, or in a baked potato. So many ways to enjoy!
Keywords: crawfish ‘n cornbread
I like the flavors of this dish and think you will too. It makes an easy weeknight supper or weekend meal for guests. Serve it with a salad and light dessert with plenty of time to enjoy your company.
“God gave us mouths that close and ears that don’t, that must tell us something.”