Chef Matthew Murphy of
FQB at The Ritz-Carlton
Maison Orleans – New Orleans, LA
Adapted by StarChefs.com
Yield: 8 Servings
Ingredients:
Creole Seasoning Mix:
- 1 pound salt
- 4 ounces dry, minced or chopped garlic
- 4 ounces ground black pepper
- 2 ounces cayenne pepper
- 3 ounces dry, minced or chopped onion
- 5 ounces paprika
- 1½ ounces thyme
- 4 ounces oregano
Crawfish Cornbread:
- 2 eggs
- 10 ounces cornmeal
- 11 ounces all-purpose flour
- 1 ounce baking powder
- 1 teaspoon of creole seasoning
- 18 ounces milk
- 6 ounces melted butter
- 1 ounce corn syrup
- 1 pound crawfish tail meat
- ½ stick unsalted butter
Method:
For Creole Seasoning Mix:
Mix all ingredients and store in an air-tight container.
For the Crawfish Cornbread:
Preheat oven to 375°F. Mix the eggs, cornmeal, flour, baking
powder, creole seasoning, milk, butter, corn syrup and crawfish
tails in a large bowl. Pour into a baking dish or iron skillet
and bake for about 40 minutes. Place ½ stick of butter
on top, allow to melt for the golden color.
