Creole/Cajun Crawfish Étouffée *Creole because we use butter, Cajun because we use the Acadian Cajun spice with no herbs. Yield: 4-6 Servings Ingredients 1-pound unsalted butter 2 cups diced yellow onion 1 cup diced green bell pepper 1 cup diced celery
Louisiana Style Skillet Cornbread Ingredients 1 1/2 Tablespoons bacon drippings (may use vegetable oil) 1 cup yellow cornmeal 1 cup all-purpose flour 1 tablespoon sugar 1 tablespoon baking powder, sifted to ensure no lumps ½ teaspoon salt 1 cup whole milk 4 tablespoons unsalted butter, melted 1 tablespoon Tijerina Acadian Spice Blend