Crawfish Cornbread with Sticky Chicken

Ingredients

For the Crawfish Cornbread:

• 2 - 8.5 oz boxes cornbread mix
• 3 eggs
• 2 sticks salted butter
• 1 bunch green onions, sliced
• 1 medium yellow onion, chopped
• 1 can diced tomatoes and green chiles
• 1 - 8 oz bag shredded pepper jack cheese
• 1 - 8 oz bag shredded mild cheddar cheese
• 1 - 12 oz jar finely chopped jalapeños
• 1 can whole kernel corn
• 2 lbs Louisiana crawfish (must be product of Louisiana or product of the USA)

For the Sticky Chicken:

• 8 chicken thighs, bone-in
• 2 large onions, chopped
• 1 red bell pepper, chopped
• 1 lb fresh Cajun chicken sausage, sliced
• 1 cup sugar
• 1 jar coconut oil, regular (NOT Extra Virgin)
• 16 oz chicken stock
• 6 cups Louisiana medium grain rice, cooked
• 1 bottle yellow mustard
• 1 can Captain Coby’s Cajun Seasoning
• 8 oz of cornstarch for thickening gravy

Instructions

Crawfish Cornbread:

1. 1
   Preheat oven to 375 degrees and prepare a 13x9 baking pan by greasing with a ½ stick of butter.
2. 2
   Melt remaining 1 ½ sticks of butter. Drain liquids from the diced tomatoes with green chiles, jalapeños, and canned corn.
3. 3
   In a large bowl, add all cornbread ingredients minus the shredded mild cheddar. Mix until combined. Pour batter into prepared baking pan and top with shredded mild cheddar. Bake for 50 minutes.
4. 4
   Once cornbread is cooked, remove from the oven and let cool for 10 minutes on a cooling rack. Once cool, cut cornbread into desired servings and be prepared to be amazed with all the flavors rushing your taste buds all at the same time!

Sticky Chicken:

5. 1
   Heat about 8 oz coconut oil in a cast iron skillet. Apply a generous amount of yellow mustard, sugar, and Captain Coby’s Cajun Seasoning to chicken thighs. Place thighs and chicken sausage in skillet. Cook until brown and a good sear is applied to both sides.
6. 2
   Add in chopped onions and bell pepper to loosen brown bits from the bottom of the pot. Cook until the vegetables become translucentt. Place chicken thighs, sausage, and sweated out veggies into a pressure cooker for 20 minutes. When finished, let sit for 5 to 10 minuntes for flavors to combine.
7. 3
   Serve over rice and enjoy one of the most beloved gravy’s and cajun dishes in south Louisiana.