Cleco's Corn & Crawfish Casserole
From wylddwoman 14 years ago
- 45 minutes to make
- Serves 8 - 10
I had never had crawfish before I moved to Louisiana. The first time I tried them, it must have been a bad batch, because I thought I didn't like them for a long time. Then I had some at a Crawfish Boil and these were awesome! Read more I got this recipe from a Cleco Power newsletter. I haven't tried it yet, so please let me know how it is! See less
Ingredients
- 1 lb. cooked, shelled crawfish tails shopping list
- 8.5 oz package Jiffy cornbread mix shopping list
- 14.75 or 15 oz. can cream style corn shopping list
- 16 oz. Velveeta (cubed) shopping list
- 4 oz. jar pimentos (drained) shopping list
- 1/2 onion (chopped) shopping list
- 1/2 green bell pepper (seeded and chopped) shopping list
- 2 jalapeño peppers (diced) shopping list
- 2 Tbsp butter shopping list
- milk & egg as called for on the Jiffy box shopping list
- Medium casserole dish with top or a 9" x 10" baking pan and aluminum foil shopping list
- Large mixing bowl shopping list
- Small fry pan shopping list
How to make it
- Preheat the oven to 350 degrees.
- In the fry pan, saute the onion and bell pepper in the butter until well browned.
- In the mixing bowl, whisk together the egg and milk and add the cream corn. Mix in the the Jiffy cornbread mix, sauteed vegetables, pimentos, Velveeta, jalapeños and crawfish.
- Grease the casserole dish and fill with the mixture ensuring it is evenly spread.
- Cover and bake 25 to 30 minutes.
People Who Like This Dish 3
- AprilRox Nowhere, Us
- suthrnldy Wellington, FL
- clbacon Birmingham, AL
- wylddwoman New Orleans, LA
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