"Perfect Cornmeal Crusted Crawfish Tails with a Creamy Corn and Jalapeno Bake"

Ingredients

- 2 Cups of Yellow Cornmeal
- 1 Teaspoon of Salt
- 1 Cup of Vegetable Oil
- 2 Eggs
- 1 Can of Creamed Corn
- 1 Large Bell Pepper, chopped
- 4 Pieces of Pickled Jalapenos, minced
- 1 Pound of Crawfish Tails
- 1.5 Cup of Shredded Cheese (Cheddar or Monterey Jack works well)

Instructions

1. Preheat your oven to 375 degrees F. Heat the vegetable oil in a skillet over medium heat.
2. In a dish, combine the cornmeal and salt. In another dish, beat the eggs.
3. Dip each crawfish tail in the egg, then in the cornmeal mixture.
4. Fry the crawfish tails in the skillet until golden brown, about 2-3 minutes per side.
5. Remove the tails with a slotted spoon and set on a paper towel lined plate to drain.
6. In a mixing bowl, combine the creamed corn, chopped bell pepper, minced pickled jalapenos and 1 cup of the cheese. Stir well.
7. Transfer the mixture to an oven-proof dish. Top with the fried crawfish tails and remaining cheese.
8. Bake in the preheated oven for 20 minutes or until the cheese is bubbling and golden.
9. Remove from the oven and let sit for about 5 minutes before serving.

Preparation Time

ISO 8601 duration format: PT30M

Human-readable text: 30 minutes

Cooking Time

ISO 8601 duration format: PT30M

Human-readable text: 30 minutes

Total Time

ISO 8601 duration format: PT1H

Human-readable text: 1 hour

Type of dish

Dinner

Keywords

Crawfish, Cornmeal, Creamed corn, Jalapenos, Bake, Fry, Seafood, Dinner

Recipe Yield

This recipe yields 4 servings.

Calories

Approximately 850 calories per serving.

Ingredients

- 470 mL of Yellow Cornmeal
- 5 mL (1 teaspoon) of Salt
- 240 mL of Vegetable Oil
- 2 Eggs
- 1 Can (approx 439g) of Creamed Corn
- 1 Large Bell Pepper, chopped
- 4 Pieces of Pickled Jalapenos, minced
- 450g of Crawfish Tails
- 350g of Shredded Cheese (Cheddar or Monterey Jack work well)

Instructions

1. Preheat your oven to 190 degrees C. Heat the vegetable oil in a skillet over a medium heat.
2. In a dish, combine the cornmeal and salt. In another dish, beat the eggs.
3. Dip each crawfish tail in the egg, then in the cornmeal mixture to coat it thoroughly.
4. Fry the crawfish tails in the skillet, turning them after 2-3 minutes, until they are golden brown on both sides.
5. Remove the tails with a slotted spoon and set them aside on a paper towel lined plate to drain off any excess oil.
6. In a mixing bowl, combine the creamed corn, chopped bell pepper, the minced pickled jalapenos, and 250g of the cheese. Stir these ingredients together until they are well combined.
7. Transfer the mixture to an oven-proof dish. Arrange the fried crawfish tails on top, then sprinkle over the remaining cheese.
8. Bake in the preheated oven for 20 minutes, or until the cheese is bubbling and has turned golden brown.
9. Remove the dish from the oven and allow it to sit for about 5 minutes before serving.

Preparation Time

ISO 8601 duration format: PT30M

Human-readable text: 30 minutes

Cooking Time

ISO 8601 duration format: PT30M

Human-readable text: 30 minutes

Total Time

ISO 8601 duration format: PT1H

Human-readable text: 1 hour

Type of dish

Dinner

Keywords

Crawfish, Cornmeal, Creamed Corn, Jalapenos, Bake, Fry, Seafood, Dinner, Bell Pepper, Cheese

Recipe Yield

This recipe yields 4 servings.

Calories

Approximately 850 calories per serving. Total would be approximately 3400 calories.