Allie Doise Shipley’s Crawfish Cornbread

Ingredients

• 1 lb. Louisiana crawfish tails 

• 1 stick butter, melted 

• 1 box jiffy corn bread 

• 1 teaspoon garlic powder 

• 1 teaspoon Tony’s Chachere's  

• 3 large eggs 

• 1 cup green onions, chopped 

• 1 cup white onion, chopped 

• 1 can Rotel tomatoes, drained of juice 

• 4 oz. (about 1 ½ cups) shredded cheese pepper jack 

Instructions: 

1. Preheat your oven to 350°F. 

2. Melt butter in the microwave and let come to room temperature. 

3. Use a small pan on medium heat to warm crawfish through. 

4. In a large mixing bowl, combine the melted butter, eggs, garlic powder, Tony’s, and box of cornbread mix.  

5. Drain the can of Rotel tomatoes and add them to the bowl. Add in the chopped green onion and chopped white onion. Add in the shredded cheese and cooked crawfish tails. Fold the mixture together until well combined.  

6. Pour into a greased 9 x 13 baking pan or casserole dish.  

7. Place in oven for 40-50 minutes or until the cornbread is lightly golden brown, and a toothpick inserted into the center comes out clean.