2 sticks butter
2 boxes Jiffy Cornbread Mix
1 large onion, chopped
1 celery stalk, chopped
1 small carrot, chopped
1 tsp. fresh garlic
1 medium bell pepper, chopped
2 bags peeled crawfish tails
2 c. chicken stock
1-1/2 tsp. paprika
1/2 tsp. dry mustard
3/4 tsp. dried thyme
1/2 tsp. cayenne
1 tsp. salt
1/4 tsp. pepper

Bake cornbread in 9x13-inch pan according to package directions, adding 1/4 cup of sugar to mix. Sauté vegetables in butter, stir in seasonings, add broth and bring to a boil. Add crawfish, continue cooking for 10 minutes, stirring occasionally. Stir in crumbled cornbread to consistency you prefer and cook about 5 minutes, stirring occasionally. Place in baking dish and bake at 375°F for 25 minutes.