Cast Iron Skillet Cajun Crawfish Cornbread



Here's the recipe for the Crawfish Cornbread, I didn't use the crab boil since it is so strong, instead about 2 tbls of Zatarans Cajun seasoning. I've also made it with shrimp instead of crawfish, be sure to cut the shrimp so there's alot of "pieces"; I'd even use 1.5lbs in the future.


2 eggs
1/3 cup oil
1 can cream-style corn
1 cup grated cheddar cheese
1 box Jiffy Cornbread mix
1 lb crawfish, drained
1 sm onion, chopped
1 sm bell pepper, chopped
1 stick butter + 1/4 stick
(optional to taste)
jalapeno pepper
liquid crab boil
1 teaspoon Cajun seasoning

Preheat oven to 350 degrees.
Place skillet with 1/4 stick butter into oven
to melt butter.
Saute onion and bell pepper in stick of butter.
Beat together eggs and oil.
Add corn, cheese and cornbread mix to eggs and mix.
Add seasoning of choice (we like the Cajun seasoning)
Stir in crawfish.
Pour into preheated buttery cast iron skillet and bake
until brown 45 - 60 minutes.
Or bake in a 9x13 pan sprayed with non-stick spray.

Courtesy of Cameleon Girls website