Gluten Free Crawfish Cornbread....No Words But Delicious!!!

Gluten Free Crawfish Cornbread

Cooking Time 45 Minutes; Yields 8-10 People

Ingredients 

1 pound shelled crawfish tails; normally a day or two old from a crawfish boil

1/4 c. butter

1/2 tsp baking powder

1 tsp salt

1 c. whole milk

1 medium yellow onion; diced

1 box krusteaz gluten free honey corn bread mix (or jiffy cornbread mix if you don’t want gluten free)

1/2 tsp baking soda

2 eggs

1 large poblano; seeded and diced

1 stick butter; melted (save for after the bread is cooked)                                                                                                                  

Cooking Instructions                                                                                                    

1. First and foremost I have never found anything gluten free as good as this cornbread mixture.  It literally tastes like a non gluten free cornbread mix.  I will buy 3-4 boxes at a time when I see it in my grocery store, I’m that obsessed.  
   
2. Pre heat your oven to 350 degrees
3. If you haven’t already done it shell your day or two old crawfish.  This is a lengthy process so you need to do it before you even think about starting you corn bread.  After you shell them you might want to also do a ruff chop to break up any large pieces of crawfish.
4. After you have pealed and chopped all your crawfish, place a large cast iron skillet on your stove top over medium high heat
5. Add 1/4. cup butter, let it melt.  While melting chop up your onion and poblano pepper.
6. Add you onions and poblano to the melted butter and sauté until the onions are translucent or soft; about 8 minutes.
7. While the onion and peppers are cooking in your cast iron skillet, pull out a mixing bowl and combine your cornbread mix, baking soda, baking powder, and salt.  Finally, to the dry ingredients add eggs your milk.
8. Now you have your cornbread batter and it's ready to go, but before adding your batter to the cast iron add your pealed crawfish to your onions and peppers.  Heat those through for about 1-2 minutes. (remember you don’t need to cook the crawfish because they were already cooked a day or so before, we are just warming them.)
9. Take all the sautéed veggies/crawfish and add it to your cornbread batter.  Give everything a good stir and then pour it all back into your very hot cast iron skillet.
10. Place your cast iron into a 350 degree oven for 40-45 minutes or until golden brown on top.
11. After you remove your corn bread, melt 1 stick of butter in the microwave.  Cut your cornbread into squares and then pour the melted butter over the cornbread while it is still in the cast iron.  Let it soak up the butter for 5-10 minutes before eating.  (This literally makes it taste like you just dipped a crawfish tail in butter, so stinking tasty!)
12. I hope you liked my way of reusing left over crawfish after our team crawfish boil!  Here are a couple fun pictures from our team crawfish boil....did i mention we used 70 pounds of crawfish to feed these large than life men?!?!
    
    
    
    
    
    
    
    
    
    
    
    
    
13. Enjoy!!!