Our product line includes Smoked Sausage and Boudin, Wild Caught Shrimp, Boneless Chickens, Tur-Duc-Hens, Louisiana Entreés, and Meat Pies - all available in stores across the country as well as shipped nationally when ordered from our web site.
Crawfish Cornbread Casserole
Unit size: 16 Ounces Price: $8.99 |
Cooking Directions
Stovetop Cooking Instructions: Preheat oven to 350 degrees, remove lid and place pan in oven for 45 minutes if thawed and 60 minutes if frozen. A simple way to tell if it is cooked is to stick a wooden toothpick into the center. If it comes out clean, it’s ready to serve.
Nutritional Facts
| Crawfish Cornbread Casserole | ||
| Serving Size: 4oz. (113g) | ||
| Servings Per Container: 4 | ||
| Amount Per Serving | % Daily Value | |
| Calories: 240 | ||
| Calories from Fat: 80 | ||
| Total Fat: | 9g | 14% |
| Saturated Fat: | 1.5g | 8% |
| Cholesterol: | 20mg | 7% |
| Sodium: | 570mg | 24% |
| Total Carb: | 32g | 11% |
| Dietary Fiber: | 2g | 9% |
| Sugars: | 7g | |
| Protein: | 7g | |
| Vitamin A: | 8% | |
| Vitamin C: | 10% | |
| Calcium: | 4% | |
| Iron: | 10% | |
Ingredients
Cream style corn (corn, water, sugar, food starch modified, salt), crawfish tail meat, cheddar cheese (cultured pasteurized milk, salt, enzymes, powdered cellulose, artificial color), cornmeal mix [wheat flour, degerminated yellow corn meal, sugar, animal shortening (contains one or more of the following: lard, hydrogenated lard, partially hydrogenated lard), contains less than 2% of each of the following: baking soda, sodium acid pyrophosphate, salt, monocalcium phosphate, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid.], eggs, onions, bell pepper, green onions, pimentos, jalapeno peppers (jalapeno peppers, water, vinegar, salt, calcium chloride, garlic powder, spices), salt, pepper, onion powder, garlic powder.
Allergen Statement: contains crawfish, soybean, milk.
You have to try this! This special mix of crawfish and cornbread enhances any meal; the perfect side or stuffing for your Cajun cuisine.











