Crawfish Stuffed Cornbread

1 box Jiffy Cornbread mix

1/2 can corn

1 egg

1/3 cup milk

1/8 lb margarine

2 onions, chopped

2 pounds crawfish

2 tablespoons Savoie's Roux

1 can cream of mushroom soup cleaned

1 can cream of shrimp soup

1 box Jiffy Cornbread mix

1/2 can corn

1 egg

1/3 cup milk

Preheat oven to 350F. Mix together first four ingredients: cornbread mix, corn, milk and egg. Spread (in Pam spray in 13 x 9 inch pan. Prepare etouffee by sauteing onions in margarine. Add crawfish, saute 10 minutes; add roux and both soups; simmer 15 minutes. Season to taste. Pour one-half edify over uncooked cornbread mixture. Prepare another cornbread mixture (cornbread mix, corn, egg and milk). Spread over etouffee. Sprinkle with grated cheese. Bake for 30 minutes. Remove and cool 10 minutes. Cut into squares. Serve cornbread squares with extra edify spooned on top.

Serves 8-10.

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Cajun Country -- New Iberia, Louisiana