Ruth's Crawfish Cornbread

• 12 ounces crawfish tails (cooked and peeled)
• 1 small green bell pepper (diced)
• 1 small red bell pepper (diced)
• 2 stalks celery (diced)
• 1 medium yellow onion (diced)
• 2 small fresh jalapenos (seeded and minced)
• 12 cup butter
• 1 teaspoon black pepper
• 12 teaspoon salt
• 1 teaspoon garlic powder
• 1 tablespoon Worcestershire sauce
• 1 12 cups yellow cornmeal
• 2 14 teaspoons baking powder
• 1 cup milk
• 2 small eggs (beaten)
• 2 cups cheddar cheese (grated)

1. Preheat oven to 400 degrees.
2. Grease an 8-inch square baking pan.
3. Saute vegetables and spices, and Worcestershire in butter for 15 minutes.
4. After 15 minutes, add crawfish tails and saute for 5 minutes longer; set aside.
5. Mix together all the cornbread ingredients, except use only 1/2 of the cheese.
6. Add crawfish mixture into the cornbread mix and stir together.
7. Pour into the greased baking pan.
8. Sprinkle the top with the remaining 1/2 of the cheese.
9. Bake at 400 degrees, for 35 minutes.
10. Allow to cool for 5-10 minutes before serving.

crawfish, green bell pepper, red bell pepper, stalks celery, yellow onion, fresh jalapenos, butter, black pepper, salt, garlic, worcestershire sauce, yellow cornmeal, baking powder, milk, eggs, cheddar cheese

Taken from www.food.com/recipe/ruths-crawfish-cornbread-219425 (may not work)