Cornbread recipe using shrimp or crawfish?

We were visiting friends in Louisiana years ago (have since lost touch), and were served cornbread that had crawfish and cheese in it that was simply delicious - can anyone provide a recipe for this please?Cornbread recipe using shrimp or crawfish?
Cornbread Shrimp Supreme





3 thick slices bacon


4 eggs


1/4 cup milk


1/2 cup (1 stick) butter, melted, cooled


1 (6-ounce) package corn bread mix


6 dashes of hot sauce


1 medium onion, chopped


1 (10-ounce) package frozen chopped broccoli or spinach, thawed, drained


1 pound shrimp, cooked, peeled, deveined, coarsely chopped


2 cups shredded Cheddar cheese


Garnish: Chopped fresh parsley





Cook the bacon in a 10-inch cast-iron skillet until crisp. Remove the bacon to paper towels to drain. Crumble the bacon. Drain the skillet, reserving 1 tablespoon bacon drippings. Wipe the skillet clean with a paper towel. Return the reserved bacon drippings to the skillet. Place the skillet in a 375-degree oven.





Beat the eggs in a large bowl. Add the milk, butter, corn bread mix and hot sauce and mix well. Stir in the onion, broccoli, shrimp and 1-1/2 cups of the cheese. Pour into the hot skillet. Sprinkle with the remaining 1/2 cup cheese. Bake at 375 degrees for 30 to 35 minutes or until golden brown. Sprinkle with the crumbled bacon. Garnish with chopped fresh parsley.





SERVES: 8





Variation: You may use 1 pound ground sausage, browned and drained, instead of the shrimp.Cornbread recipe using shrimp or crawfish?
Try


www.allrecipes.com





Its a great website that has had every recipe I ever looked for. It even allows you to print your shopping list directly from the site. Happy hunting!
CRABMEAT CORNBREAD STUFFED BAKED CATFISH WITH CREAMY WHITE GRAVY














Ingredients needed:





1 tablespoon olive oil


1/2 cup chopped yellow onions


1/4 cup chopped celery


1/4 cup chopped green bell peppers


1/4 cup chopped green onions


1 tablespoon minced garlic


1/2 teaspoon salt


1/4 teaspoon freshly ground black pepper


Pinch chopped fresh thyme


Pinch cayenne


2 tablespoons chopped parsley leaves


2 cups coarsely crumbled Cornbread


1/2 to 1 cup chicken stock or water


6 ounces crabmeat, picked over to remove shells and cartilage


4 (8-ounce) catfish fillets


Emeril's Original Essence


2 tablespoons cold unsalted butter, cut into slivers


Chopped parsley, garnish


CREAMY PAN GRAVY:


2 tablespoons unsalted butter


1/4 cup chopped yellow onions


1 teaspoon minced garlic


2 tablespoons all-purpose flour


1 1/2 cups whole milk


3/4 cup heavy cream


1 tablespoon hot sauce





Preheat the oven to 400 degrees F. Butter a large baking dish and set aside.





In a large skillet or saute pan, heat the oil over medium high heat. Add the onions, celery and bell peppers and cook, stirring, until soft, about 3 minutes. Add the green onions, garlic, salt, pepper, thyme, and cayenne, and cook, stirring, for 1 minute. Remove from the heat and stir in the parsley. Let cool slightly.





Crumble the cornbread into a large bowl. Add the cooled vegetable mixture and 1/2 cup of the stock or water. Mix with your hands until the bread is moist. Fold in the crabmeat and add more stock or water 1 tablespoon at a time as needed to be moist but not overly wet (will depend upon the freshness of the cornbread). Divide into 4 portions. (Will make about 3 cups.)





Cut the catfish fillets in half crosswise and lay the 4 thicker portions in the buttered pan. Separate the smaller portions lengthwise into 2 strips each.





Place a scoop of the crabmeat stuffing in the center of each of the 4 catfish fillets in the pan, and season lightly with Essence. Arrange 2 catfish strips along the outer edges of the stuffing to surround, pressing down. Lightly season the top catfish strips with Essence and dot with butter. Bake until the fish is just cooked through and tender, 18 to 20 minutes.





While the fish is cooking, make the sauce. In a large skillet, melt the butter over medium heat. Add the onions and garlic and saut茅 until the onions are soft. Stir in the flour and cook, stirring, to make a light roux, about 2 minutes. Add the milk, cream, and hot sauce, bring to a boil, stirring. Reduce the heat slightly and cook, stirring constantly, until thick and creamy, 3 to 5 minutes. Remove from the heat.





To serve, place a portion of the stuffed catfish on each of 4 large plates and top with the sauce. Garnish with chopped parsley and serve immediately.





Yield: 4 servings
So you like Cajun?? This recipe is great(the recipe does not call for it but I like to add a little Tabasco sauce to the recipe to spice it up a little more)





2 cups cornmeal


1 tablespoon baking powder


1 teaspoon salt


1/2 teaspoon baking soda


6 eggs


2 medium onions -- chopped


1/2 cup jalapeno pepper -- chopped


16 ounces cheddar cheese -- grated


2/3 cup oil


2 16 oz cans creamed corn


2 pounds crawfish tails





In a large mixing bowl, combine cornmeal, baking powder, salt and soda.





In a medium bowl beat eggs thoroughly. Add onions, jalapeno peppers, cheese, oil, corn and crawfish tails to beaten eggs. Combine this mixture with the cornmeal mixture and mix well. Pour into greased 12 x 14-inch baking dish.





Bake at 375F for 55 minutes or until golden brown.
Crawfish Cornbread





2 cups yellow cornmeal


1 tsp salt


1 tsp baking soda


1 Tbsp baking powder


6 eggs


1/2 cup sliced jalapeno peppers


1/2 cup chopped bell pepper


2 medium onions chopped


16 oz. grated cheddar cheese


2/3 cup oil


2 large cans cream style corn


2 lbs. crawfish tails





In a large bowl combine dry ingredients. In a medium bowl, beat


eggs thoroughly. Add other ingredients to eggs. Add egg mixture to


cornmeal mixture and mix well. Bake in a 12 x 14 inch well greased


pan for 55 minutes at 375 or until golden brown.





May substitute egg beaters and fat free cheese. You may half this


recipe and bake in 9 x 13 inch pan, adjust cooking time to 30


minutes. Good served at room temperature.