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)
- Preheat oven to 350°. Place a 10-inch cast-iron skillet in oven to preheat.
- 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.
- 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.
- 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.
- Carefully remove skillet from oven. Add remaining 2 tablespoons unsalted butter to skillet; let butter melt. Pour cornbread mixture into hot skillet.
- 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’.