Crawfish Cornbread

• For Sauce
• 2c.(or more)-cooked,peeled crawfish
• 1- chopped onion
• 1 1/2 c.- chopped bell pepper
• 2 stalks chopped celery
• 1 c. corn
• garlic to taste
• 1/4 c. chopped flat leaf parsley
• 3 Tbs. oil
• 3 Tbs. flour
• 1 1/2 c. stock
• For Cornbread
• 2 eggs
• 1 c. all purpose flour
• 1 1/2 c. corn meal mix
• 1 c. milk
• 1/2 c. sugar
• 1/4 c. oil
• 2 tsp. baking powder
• 1 tsp. salt
• 1 c. chopped cooked & peeled crawfish (more or less to your taste)

1. For Sauce-
2. In a skillet, add 3 Tbs. oil with flour and brown, stirring constantly to make roux. Add onions, peppers and celery. Saute until wilted. Add garlic, corn & stock, stirring until mixed well. Cook on a lower heat for 30 minutes. Add crawfish & parsley & simmer.
3. For Cornbread-
4. Mix dry ingredients in a large bowl, add beaten eggs, milk,chopped crawfish and oil. Mix gently, don't over mix. Pour into a greased pan to bake at 420 degrees, in a pre-heated oven for 20-22 minutes. I use an iron skillet. Serve a piece of cornbread with sauce over it.

for sauce, crawfish, onion, bell pepper, celery, corn, garlic, flat leaf parsley, oil, flour, stock, eggs, flour, corn meal, milk, sugar, oil, baking powder, salt, crawfish

Taken from www.epicurious.com/recipes/member/views/crawfish-cornbread-50039423 (may not work)