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1
For the cornbread: Preheat the oven to 300 degrees F. Grease enough cupcake pans to make 60 cornbreads.
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2
In a large bowl, mix the cornbread mix, milk and eggs.
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3
While stirring, slowly add the jalapeno peppers, sugar, cheese, crawfish and corn.
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4
Add the Creole seasoning and pour into the prepared cupcake pans (makes about 60 cupcakes).
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5
Cook until done, 50 to 55 minutes.
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6
For the etouffee: In a stockpot, melt the butter over medium heat.
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7
When the butter is bubbling, add the flour to make a roux, stirring constantly to prevent or remove any lumps.
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8
Cook the roux for 5 minutes; do not brown.
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9
Stir in the onions and bell peppers and saute until the onions are translucent, about 10 minutes.
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10
Add the garlic and saute 3 minutes.
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11
Stir in the crawfish tails.
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12
Slowly pour in enough water to reach a little thicker than soup-like consistency.
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13
Season with the cumin, hot sauce, Worcestershire sauce and salt and pepper, to taste.
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14
Reduce the heat and simmer 10 minutes.
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15
Serve 2 muffins per person with sauce ladled over the top.
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16
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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17
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
