Crawfish Jalapeno Cheese Cornbread topped with Crawfish Etouffee

1. 1

   For the cornbread: Preheat the oven to 300 degrees F. Grease enough cupcake pans to make 60 cornbreads.

2. 2

   In a large bowl, mix the cornbread mix, milk and eggs.

3. 3

   While stirring, slowly add the jalapeno peppers, sugar, cheese, crawfish and corn.

4. 4

   Add the Creole seasoning and pour into the prepared cupcake pans (makes about 60 cupcakes).

5. 5

   Cook until done, 50 to 55 minutes.

6. 6

   For the etouffee: In a stockpot, melt the butter over medium heat.

7. 7

   When the butter is bubbling, add the flour to make a roux, stirring constantly to prevent or remove any lumps.

8. 8

   Cook the roux for 5 minutes; do not brown.

9. 9

   Stir in the onions and bell peppers and saute until the onions are translucent, about 10 minutes.

10. 10

    Add the garlic and saute 3 minutes.

11. 11

    Stir in the crawfish tails.

12. 12

    Slowly pour in enough water to reach a little thicker than soup-like consistency.

13. 13

    Season with the cumin, hot sauce, Worcestershire sauce and salt and pepper, to taste.

14. 14

    Reduce the heat and simmer 10 minutes.

15. 15

    Serve 2 muffins per person with sauce ladled over the top.

16. 16

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

17. 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.

* Per serving · 4 servings · Values may vary.