Creole Smothered Corn Bread Recipe
w/ Andouille Sausage – Crawfish–Shrimp Etouffee
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Ingredients
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Creole Smothered Corn Bread
Method
Directions
- 1
Prepare the Corn Bread
Preheat the oven to 400°F (200°C). In a mixing bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. In another bowl, combine milk, eggs, and melted butter. Gradually stir the wet ingredients into the dry ingredients until just combined. Pour the batter into a greased 9-inch square baking dish and bake for 20-25 minutes, until golden brown.
- 2
Cook the Etouffee
In a large skillet, heat a tablespoon of oil over medium heat. Add the diced onion, bell pepper, and celery, and sauté until softened. Stir in the garlic and cook for another minute. Add the Andouille sausage and cook until browned. Then, add the crawfish and shrimp, followed by the chicken broth and Cajun seasoning. Simmer for about 10-15 minutes, allowing the flavors to meld.
- 3
Combine and Serve
Once the etouffee is ready, spoon it over the warm corn bread. Garnish with chopped green onions. Serve hot and enjoy!