RECIPE OF THE WEEK: Crawfish Cornbread & Creole Seasoning Mix

This weeks recipe comes to us from The Ritz Carlton New Orleans, FQB’s Chef de Cuisine Matthew Murphy. Look for both the Ritz Carlton and FQB to reopen this December.
Ingredients:
2 eggs
10 oz. cornmeal
11 oz. flour
1 oz. baking powder
1 teaspoon of creole seasoning
18 oz. milk
6 oz. melted butter
1 oz. corn syrup
1 lb. Crawfish tail meat
Preparation:
Mix the eggs, cornmeal, baking powder, creole seasoning, milk, butter, corn syrup and crawfish tails in a large bowl. Pour into a baking dish or iron skillet and bake at 375˚ for about 40 minutes.
Place a ½ a stick of butter on top; allow to melt for the golden color.
Creole Seasoning Mix
1 lb. Salt
4 oz. dry, minced or chopped garlic
4 oz. ground black pepper
2 oz. cayenne pepper
3 oz. dry, minced or chopped onion
5 oz. paprika
1 ½ oz. thyme
4 oz. oregano
Mix all ingredients and store in an air-tight container.