Mexi-Cajun Crawfish Cornbread
- 1 lb crawfish tails, cooked and peeled
- 2 T crab boil
- 1 T Mexi-Cajun Seasoning
- 1 onion, chopped
- 1 bunch green onions, chopped
- 1 can cream style corn
- 2 cups shredded cheddar
- 1 pkg Mexi-Cajun Cornbread Mix
- 3 eggs
- 1/3 cup oil
Rinse and drain crawfish tails. In a medium bowl, combine crawfish tails with crab boil and seasoning. Stir well and set aside and allow to marinate. In a large bowl, whisk eggs then add onions, corn, oil, and cheese. Stir in crawfish tails then slowly add cornbread mix. Stir until all the dry mix is completely incorporated.
Transfer mixture to a greased 9x13 casserole dish. Bake at 375° for 50 minutes.
Voilà! A one-dish meal or a savory compliment to any seafood entrée.