Houston Restaurants & Food ? Blog Archive ? Game Day Snacks ...

Sept. 23, 2011

Crawfish has become more available throughout much of the country. Though the tastier Louisiana or Texas crawfish is preferred for use in this dish, frozen Chinese crawfish will also work. For the cornbread, any recipe will do. You can also use boxed cornbread mix and simply follow the instructions on the box. Be aware that in addition to the ingredients below, you?ll also need the ingredients listed on the box to make the cornbread. This dish can be a sidedish when served warm, or as finger food/appetizer when chilled. The recipe is from the book: The Guide to Ridiculously Easy Entertaining by Houstonians Michael Wells and Mike Riccetti. It covers all of the basics necessary for successful party planning, plus a lot more. Chock full of food and drink-related information and recipes, this book is a handy reference to use when planning food and beverages for parties. The book is available at major booksellers. Wells and Riccetti show radio show host Cleverley Stone how to prepare the stuffed cornbread.

For more information about food, wine and dining in Houston, listen to Cleverley?s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

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Cajun Crawfish Bread
Serves 8 (more if used as an appetizer)

Recipe is from the book: The Guide to Ridiculously Easy Entertaining
Source: Michael Wells & Mike Riccetti (2 Houston guys)

Ingredients:

• Cornbread Mix ? A 16 ounce box; follow directions on the box for added ingredients
• Crawfish Tails (meat only) ? 2 pounds; thawed
• Garlic, finely chopped ? 3 cloves
• Butter, unsalted ? 8 ounces (1 stick)
• Onion ? 1 large, finely chopped
• Celery, diced ? 2 stalks
• Cajun Spices ? ? cup; your favorite ?Creole Spices? work, too
• Green Bell Pepper, seeded and diced ? 1
• Red Bell Pepper, seeded and diced ? 1
• Yellow Bell Pepper, seeded and diced ? 1
• Cooking oil

?

Cooking Steps:
1. Melt the butter over medium heat in a saucepan.
2. Add the crawfish tails, peppers, onions, garlic and ? cup of the Cajun spices to the pan and cook until the onions are translucent.
3. After onions turn translucent, drain the juices from the sauce pan. Set aside, off the heat.
4. In a mixing bowl, make your cornbread mix.
5. To the cornbread mix in the bowl, add the remaining 1/4 cup of Cajun spices and the saut?ed items. Mix together well.
6. Lightly coat the inside of a baking dish with cooking oil. Place the cornbread & crawfish into the baking pan and follow
the baking instructions on the cornbread box.
7. When finished baking and cooled, cut into squares.

To Serve:
1. Side Dish: This works well as a side dish when served warm, because a fork is needed to eat it.
2. Appetizer: It should be cooled or even slightly chilled so that it can properly solidify. Then cut into
smaller squares and eat as finger food.

Source: http://www.houstontexasfood.com/?p=3090

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