STEP 1 - CORNBREAD:

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
2 tsp baking powder
1/4 cup vegetable oil
1 cup milk
1 egg

Preheat oven to 400°F. Pour a few tablespoons of oil into a black iron skillet making sure to coat the bottom and sides. Stick in oven while oven preheats.

Mix dry ingredients and oil. Add milk and egg. Mix well. Batter will be a little lumpy. Pour into hot skillet. Bake at 400°F until golden brown. Set aside to cool.

STEP 2 - CRAWFISH:

1 large onion, chopped fine
1 medium bell pepper, chopped fine
2 celery stalks, chopped fine
2 tsp. chopped garlic
1 cup (2 sticks) butter
1 lb. Louisiana crawfish
2 cans crabmeat
1 tbsp. garlic powder
1 tbsp. onion powder
3 tbsp. old bay seafood seasoning
salt, to taste
1 tsp. black pepper
1/2 tsp. cayenne pepper

In large saucepan sauté chopped vegetables in butter on medium heat until wilted. Add crawfish and dry seasonings. Cook for 5 minutes. Add crabmeat. Simmer on low for 5 minutes. Mixture should be moist and not dry at all. If it is dry add a little water. Let cool for 10 minutes.

STEP 3 - CRAWFISH CORNBREAD DRESSING:

cornbread (step 1)
sautéed crawfish (step 2)
1 (15 oz.) can chicken broth* (enough to moisten)

Preheat oven to 350°F.

In large bowl crumble the entire pan of cornbread. Add sautéed crawfish. Mix well.

Tip: The easiest way to do this is to clean your hands really well and then mix with your hands.

Note: The mixed ingredients should have the consistency of Thanksgiving dressing. If it is too dry add some chicken broth.

Place mixed ingredients in a large baking dish. Bake at 350°F until golden brown and crispy around the edges.

Eat alone or serve with Crawfish Creole, Crawfish Stew, or Crawfish Etouffee over the cornbread.

Submitted by: Mandy Naquin White