Cornbread with crayfish

Votes: 1

Time: 1 hour 45 minutes
Complexity: easily
Servings: 8 - 10

Nutritional value per serving:

Calories 609, total fat 25 G., saturated fats 14 G., proteins 16 G., carbohydrates 81 G., fiber 3 G., cholesterol 185 mg, sodium 567 mg, sugar 35 G.

Crawfish and cornbread—quintessential Southern ingredients—come together in this delicious turkey stuffing. This recipe calls for baking traditional cornbread from scratch, creating a flavorful, crispy crust. You'll need a cast-iron skillet for this bread, and you can bake it the day before. For the stuffing, cornbread is mixed with crawfish tails and sautéed vegetables in a small amount of seafood broth, then baked until golden brown. Despite the name, the stuffing doesn't need to be stuffed into the bird. Serve as a side dish with turkey or chicken.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cornbread

2 cups corn flour
2 cups premium flour
1 and 1/4 cups sugar
1 tbsp baking powder
0.5 tsp coarse salt
4 large eggs
1 and 1/4 cups whole milk
1/4 cup honey
220 g unsalted butter, melted

Filling

2 tablespoons unsalted butter
1 onion, diced
1 red bell pepper, diced
1 stalk of celery, diced
5 cloves garlic, crushed
450 g of cleaned crayfish tails
1/4 tsp cayenne pepper
2 cups crayfish broth or seafood broth

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place a 30cm diameter cast iron skillet in the oven and preheat to 175°C.
Bake cornbread:

In a large bowl, combine the cornflour, wheat flour, sugar, baking powder, and salt. In a separate bowl, combine the eggs, milk, and honey; stir in the flour mixture and knead until smooth. Add the melted butter and mix vigorously until the dough is smooth.

Remove the hot skillet from the oven and pour in the batter. Bake until a toothpick inserted into the center of the cornbread comes out clean, 30-40 minutes. Transfer to a wire rack and let cool completely, then remove from the skillet. Crumble 5 cups of cornbread over the topping.
Increase oven temperature to 200°C.
In a large Dutch oven, melt 1 tablespoon butter over medium heat. Add the onion, bell pepper, and celery and cook, stirring, until the vegetables begin to brown, about 10 minutes. Add the garlic and cook for another 1 minute. Add the crawfish tails, 1 1/2 teaspoons salt, 1/4 teaspoon black pepper, and cayenne pepper. Add the broth and bring to a simmer, then remove from heat. Add the remaining 1 tablespoon butter and stir to combine.
Gently stir in the cornbread to moisten it. Transfer to a 3-quart baking dish and bake until golden brown, about 30 minutes.

Categories:

recipe / Festive dishes / Dinner party / Calorie content of prepared meals / Main courses / Side dishes / / Food Network - recipes / American cuisine

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