Lent is in full swing, and that means seafood season! This morning on Ca C’est Bon, Chef Mandi LaCombe shared one of her favorite seafood side dishes with Abby Breidenbach. Here they show us how to make seafood Cornbread.
Before starting, you’ll want to get your ingredients together. Here’s what the dish requires:
1/2 cup butter 1/2 onion, diced 1/2 bell pepper, diced 1/2 cup flour 2 cup heavy cream 1/2 cup processed cheese,cubed 1/2 cup shredded cheddar cheese 1/2 cup shredded pepper jack cheese 1 lb raw shrimp, peeled & de-veined 1 lb crawfish tails 1 pan prepared cornbread, crumbled.
Your first step is to saute onion & bell pepper in melted butter until soft. Mix in flour until it resembles paste. Whisk in heavy cream. Cook for 5-10 minutes.
Stir in all cheeses and continue stirring until melted & smooth. Stir in shrimp and cook for 5-7 minutes until pink. Stir in crawfish. Cook until heated through. Season to taste.
Pour over crumbled cornbread and mix well. If desired, bake at 375F for 5-10 minutes to setup and crust.
