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  • Writer's pictureTommy Centola

Crawfish and Andouille Cornbread

Two of my favorite ingredients are crawfish and andouille. Soon, if they haven't already, yards around South Louisiana will be filled with crawfish boils. So this week, let's take there two ingredients, combine them, and see what we can come up with.

5 tablespoons butter, divided

1/2 pound andouille sausage, chopped

2 cloves garlic, minced

1/2 cup all-purpose flour

1/2 cup masa harina

1/2 cup yellow cornmeal

3 tablespoons sugar

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons kosher salt

1 1/2 teaspoons Creole seasoning

8 ounces crawfish tails, diced

1/3 cup thinly sliced green onions

2 teaspoons minced jalapeño

2 large gees, lightly beaten

1 1/4 cups whole buttermilk

Butter for serving

Preheat oven to 350℉. Place a 10-inch cast iron skillet to preheat.

In a small skillet, melt 1 tablespoon butter over medium-high heat. Add sausage and garlic; sauté until sausage is browned, about 3 minutes. Remove from heat; let cool.

In a large bowl, whisk together flour, masa, cornmeal, sugar, baking powder, baking soda, salt, and Creole seasoning. Add sausage mixture, crawfish, green onions, and jalapeño, stirring until well combined.

In a small microwave-safe bowl, microwave 2 tablespoons butter on high heat until melted. IN a medium bowl, whisk together eggs, buttermilk, and melted butter. Add egg mixture to flour mixture, stirring until well combined.

Carefully remove skillet from oven. Add remaining 2 remaining tablespoons butter; let butter melt. Pour cornbread mixture into hot skillet.

Bake until top is browned and a knife inserted in center comes out clean, about 40 minutes. Serve immediately with more butter.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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