CRAWFISH ETOUFFÈE AND HONEY-THYME CORNBREAD

ADVOCATE-TESTED RECIPE

Crawfish Étouffée

Makes 2 large or 4 smaller servings. Recipe is by Teresa Zaunbrecher Bailey.

½ cup butter

1 tablespoon flour

1 small onion, chopped

1 bell pepper, chopped

2 cloves garlic, minced

1 pound crawfish tails

1 tablespoon lemon juice

Salt and pepper to taste

Four cups cooked rice

1. In a heavy cast iron skillet or Dutch oven, melt butter over medium-high heat.

2. Add flour and stir until blended.

3. Add onion, bell pepper and garlic. Sauté until tender.

4. Add crawfish tails. Reduce heat to low and cook for about 25 minutes.

5. Squeeze lemon juice over the crawfish tails.

6. Serve hot over rice.

Cook’s note: Flavor improves if made a day before serving.

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ADVOCATE-TESTED REIPE

Honey Thyme Cornbread

Makes 1 (10-inch) skillet. Recipe is by Teresa B. Day.

1 ½ cups yellow cornmeal

½ cup all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

½ teaspoon baking soda

2 eggs

2 cups sour cream

2 tablespoons honey

1 tablespoon fresh thyme leaves

1 tablespoon rendered bacon fat or coconut oil

1. Preheat the oven to 450 F.

2. In a large bowl, whisk together the dry ingredients.

3. In a separate bowl, beat eggs, then whisk in sour cream.

4. Fold the sour cream and eggs into the meal mixture until fully incorporated.

5. Stir in honey and thyme.

6. Melt the fat or coconut oil in the skillet and coat the bottom. Pour any excess into the batter and stir.

7. Pour batter into the skillet and bake for 15 to 20 minutes or until browned and a toothpick inserted in the center comes out clean.