Crawfish Cornbread Muffins

Ingredients

4 tablespoons butter

1 sm. green bell pepper, minced

1 shallot, minced

4 green onion stalks. minced

1 sm. onion, minced

3 garlic cloves

2 teaspoons Tony Chacherie's

2 teaspoons garlic powder

1 teaspoon white pepper

4 dashs of hot sauce

2 packages crawfish tails (appx. 12 oz.), thawed

8 ounces mont. jack cheese, shredded

8 ounces sharp cheddar cheese, shredded

2 egg

1 can white shoepeg corn (about half a regular sized can)

2 packages Jiffy Cornbread mix

Preparation

Melt butter on medium heat in a large skillet. Use food processor to chop bell pepper, shallot, green onion, onion and garlic cloves. Add mixture to buttered skillet. Saute on medium heat for 3-5 minutes. Add crawfish and seasonings (Tony's, white pepper, hot sauce & garlic powder). Let cool. In a large mixing bowl, combine cornbread mix, eggs, and corn (with liquid). Add cheeses. Stir in crawfish mixture until well combined. Line muffin tins with paper liners. Spray with Pam. Fill each muffin tin with 1/3 cup of crawfish cornbread mixture. Bake at 375 for 30 minutes or until golden brown on top. Makes appx. 48 muffins.