Stalekracker’s Crawfish Cornbread & Crawfish Sauce

Crawfish Cornbread
• 1 stick butter
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 1 small jar diced jalapeños
• 1 T minced garlic
• 1/2 bunch green onions
• 2 lbs. CajunCrawfish Louisiana tail meat with fat
• 2 cups yellow cornmeal
• 1 T baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup vegetable oil
• 1 cup milk
• 3 large eggs
• 3 cups grated cheese (sharp cheddar)
• 1 T Cajun Two Step
• 1 can of creamed corn
Melt butter in a skillet, add all the vegetables and cook until soft. Add crawfish and Two Step. Cook for 10 minutes. Remove from heat, still in corn. In a separate bowl, whisk all dry ingredients together. Stir in oil, milk, and beaten eggs, then stir in cheese. Lastly, stir in the crawfish mixture. Pour into a large cast iron skillet. Bake at 400° for 35-40 minutes.

Crawfish Sauce
• 1 stick of butter
• 1 lb. CajunCrawfish Louisiana tail meat with fat
• Holy trinity (combination of 1 small diced onion, 1 diced bell pepper and diced celery)
• 1 T minced garlic
• 1/2 cup all purpose flour
• 1/2 cup Pinot Grigio
• 1/4 cup W sauces
• 1 T Cajun Two Step
• 2 cups heavy cream
• Chopped parsley
Melt butter in pot, add all vegetables and garlic. Sweat down. Add flour to thicken up sauce. Add in the Pinot Grigio. Sprinkle seasoning and add W sauce. Put in heavy cream and mix in parsley.
Add sauce on top of cornbread.