While looking for crawfish recipes, I stumbled across this one. Marcelle Bienvenu is known as the Queen of Cajun Cooking. Most New Orleanians have a copy of her book, Who’s your Mama, Are you Catholic, and Can you make a Roux. I was fortunate to receive a copy of this great book for a wedding shower gift. Her other books are Who’s your Mama, Are you Catholic, and Can you make a Roux Book 2, Cajun Cooking for Beginners, Stir the Pot: the History of Cajun Cuisine, and her latest, No Boloney on my Boat. She has also collaborated with Emeril on a few of his books. A weekly column from Marcelle appears in the Times Picayune Newspaper. This recipe is a great twist on Crawfish Bread.
2 large Eggs
1 teaspoon Salt
1 teaspoon Baking Soda
1 cup chopped yellow Onions
½ cup Vegetable Oil
1 cup yellow Cornmeal
1 cup shredded mild Cheddar cheese ¼ cup chopped pickled jalapenos
1 cup cream-style Corn
1 pound peeled Crawfish tails, coarsely chopped
Preheat the oven to 375 ̊F. Lightly grease an 8×10-inch baking pan. Combine all the ingredients together in a large bowl. Pour the mixture into the prepared pan and bake until lightly browned, about 30 minutes. Remove from the oven and let sit for several minutes before cutting into squares to serve.
Enjoy!!!
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