It’s Mardi Gras time, and so it’s time for crawfish. Crawfish Cornbread is a recipe I have seen in many Louisiana community cookbooks. No idea if this is a traditional Cajun recipe, or started it’s life on the back of corn bread mix box. This version is packed with crawfish. Use frozen crawfish tail meat. This cornbread is lovely beside a bowl of Red Beans and Rice. Hearty enough to serve with a nice green salad for a meal. http://therunawayspoon.com/blog/2013/02/crawfish-cornbread/
Crawfish Bisque 1 can potato soup 1 can cream of mushroom soup 2 cans whole kernel corn 1 block cream cheese 1 pint half & half 2 packs of crawfish tails ** or shrimp, or crabmeat** 1 bell pepper 1 bunch green onions 1 stick butter Saute bell pepper & green onions in the butter Add everything else (over low to medium heat so it doesn't scorch) ** I added 2 tablespoons butter mixed with 2 tablespoons flour to thicken it up **
zuchinni fries. I think I remember hearing this trick: to draw the moisture from the zucchini before cooking, sprinkle a bit of salt on the cut vegetable, and rest. Then blot the moisture with paper towel before fixing recipe.
These Ooey Gooey Pecan Cheesecake Bars recipe from Easy Peasy Pleasy have just a little cake mix, some cream cheese, butter and it makes one heck of a dessert! || Featured on www.thebestblogrecipes.com