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.
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
RECIPE OF THE WEEK: Crawfish Cornbread & Creole Seasoning MixPreparation:
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.