Crawfish Cornbread Wedges with Crawfish-Sausage Gravy

Brunch will never be the same after you try this decadent cornbread and gravy recipe.

Crawfish Cornbread Wedges with Crawfish-Sausage
Makes 8 Servings
  • 2 tablespoons vegetable oil
  • 1 cup cooked crawfish tails, rinsed and well drained
  • 1 cup plain yellow cornmeal
  • ½ cup chopped yellow onion
  • ½ cup chopped green bell pepper
  • 1½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon Cajun seasoning*
  • ½ cup whole milk
  • 2 large eggs, lightly beaten
  • 2 tablespoons salted butter, melted
  • 1 cup shredded Monterey Jack cheese
  • Crawfish-Sausage Gravy (recipe follows), to serve
  • 8 fried eggs, to serve
  • Garnish: sliced green onion, hot sauce, ground black pepper
Crawfish-Sausage Gravy
  • 1 pound hot sausage
  • ¼ cup unsalted butter
  • ½ cup chopped yellow onion
  • 1 tablespoon minced garlic
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 cups cooked crawfish tails, rinsed and well drained
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground white pepper
  1. Preheat oven to 400°.
  2. Divide oil among 8 wells of a cast-iron wedge pan. Place pan in oven for 10 minutes.
  3. In a medium bowl, stir together crawfish, cornmeal, yellow onion, bell pepper, baking powder, salt, and Cajun seasoning. Make a well in center; add milk, eggs, and melted butter, stirring just until combined. Fold in cheese.
  4. Carefully remove hot pan from oven; divide batter among wells (about ⅓ cup each).
  5. Bake until golden brown and a wooden pick inserted in center comes out clean, 18 to 22 minutes.
  6. To serve, spoon crawfish-Sausage Gravy over cornbread wedges, and top with fried eggs. Garnish with green onion, hot sauce, and black pepper, if desired.
Crawfish-Sausage Gravy
  1. In a large skillet, cook sausage over medium-high heat until no longer pink, about 7 minutes. Drain, transfer to paper towels, and wipe skillet clean.
  2. In same skillet, melt butter over medium heat; add onion and garlic, and cook until softened, about 3 minutes. Add flour, stirring to break up any lumps. Stir in milk; cook, stirring constantly, until thickened, 5 to 6 minutes. Stir in sausage, crawfish, salt, and white pepper.
*We used Slap Ya Mama Original Blend Cajun Seasoning.