Crawfish and Andouille Cornbread

Crawfish and Andouille Cornbread
Crawfish and Andouille Cornbread
Makes 8 servings
  • 5 tablespoons unsalted butter, divided
  • ¼ pound andouille sausage, chopped
  • 2 cloves garlic, minced
  • ½ cup all-purpose flour
  • ½ cup masa harina
  • ½ cup yellow cornmeal
  • 3 tablespoons sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons kosher salt
  • 1½ teaspoons Paul Prudhomme’s Seafood Magic Seasoning
  • ½ (16-ounce) package cooked crawfish tails, diced
  • ⅓ cup thinly sliced green onion
  • 2 teaspoons minced jalapeño
  • 2 large eggs, lightly beaten
  • 1¼ cups whole buttermilk
  • Salted butter (for serving)
  1. Preheat oven to 350°. Place a 10-inch cast-iron skillet in oven to preheat.
  2. In a small skillet, melt 1 tablespoon unsalted butter over medium-high heat. Add sausage and garlic; sauté until sausage is browned, about 3 minutes. Remove from heat; let cool.
  3. In a large bowl, whisk together flour, masa, cornmeal, sugar, baking powder, baking soda, salt, and Seafood Magic Seasoning. Add sausage mixture, crawfish, green onion, and jalapeño, stirring until well combined.
  4. In a small microwave-safe bowl, microwave 2 tablespoons unsalted butter on high heat until melted. In a medium bowl, whisk together eggs, buttermilk, and melted butter. Add egg mixture to flour mixture, stirring until well combined.
  5. Carefully remove skillet from oven. Add remaining 2 tablespoons unsalted butter to skillet; let butter melt. Pour cornbread mixture into hot skillet.
  6. Bake until top is browned and a knife inserted in center comes out clean, about 40 minutes. Serve immediately with salted butter.


Find more delicious crawfish recipes like this one in our March/April 2018 issue of Louisiana Cookin’. 


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