Crawfish Cornbread Muffins

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With these crawfish cornbread muffins have a little taste of Louisiana in your own home. Loaded with crawfish and sausage this cornbread is not like any other.

Here in the south every year you have a crawfish boil or 2 to attend. I’m always thinking of something new I can bring as an appetizer to these events.

Last year was my crawfish dip, which I thought about doing again, but the idea for cornbread that had crawfish and sausage in it popped in my head so I went with that.

What is crawfish?

Not everyone especially people who aren’t from the south knows what crawfish are. Crawfish aka “mud bugs” are small lobster-like creatures that live in freshwater streams or swaps or ditches.

There is a particular way of eating these little guys and here is a good article about it, “To suck or Not to Suck” in case you ever find yourself at a crawfish boil.

What ingredients you need for Crawfish Cornbread Muffins

• Jalapeno cornbread mix– Zatarain’s makes a good cheddar jalapeno cornbread mix, but any jalapeno cornbread mix will work.
• Crawfish tails– You can find this stuff in the freezer seafood section of the grocery store. Or even better if you have some leftover crawfish
• Andouille Sausage– this is a Cajun type sausage with added spices
• Pepper Jack Cheese– I prefer to use pepper jack because it adds a little more spice, but go with whatever is your favorite cheese
• Creamed Corn– because corn always goes with crawfish. Plus this helps keep the muffins moist
• Egg and milk because the cornbread mix calls or it

How to make crawfish cornbread muffins

In a large bowl crack the egg (Photo 1) and whisk it (Photo 2) Next add the milk (Photo 3) and then the jalapeno cornbread mix to the bowl (Photo 4 ) and whisk it all together well (Photo 5)

Next, add the creamed corn (Photo 6) and then the pepper jack cheese (Photo 7) and stir together with a spoon (Photo 8)

Next, add the crawfish tails (Photo 9) and stir (Photo 10) Add the diced Andouille sausage to the bowl (Photo 11) and then stir it all together (Photo 12)

Spray your mini muffin tins with cooking spray (Photo 13) Fill the mini muffin to the completely full of the crawfish cornbread mixture (Photo 14) And bake for 35-40 minutes (Photo 15) until the tops began to turn golden

Tips for this recipe

• You will need a few mini muffin tins to make all the muffins at once. If not you will have to make these in batches
• You can substitute the pepper jack cheese for the cheese of your liking. I just prefer the extra spice in pepper jack cheese
• You can also use a different cornbread mix if you cannot get the jalapeno cornbread mix. Just be sure to use the egg and milk amounts that are listed on the cornbread package
• I use frozen crawfish tails for this recipe but if you have some crawfish leftover from a crawfish boil works just as good
• The creamed corn does make these muffins moist. If you rather it be more crumbly use regular corn that is drained before adding to the mix

Want more Cajun recipes?

Easy Cajun Fried Cabbage
Cajun Boil Foil Packs
Crawfish Dip
Cajun Lobster Tails

Or check out all my Appetizer recipes for your next party recipe

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