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Ingredients
  • 6 slices bacon, chopped
  • ¼ cup minced onion
  • ¼ cup minced celery
  • 1 jalapeño, seeded and minced
  • 8 ounces cooked crawfish tails, chopped
  • 1 cup fresh corn kernels
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon Creole seasoning
  • ½ teaspoon baking soda
  • 1¼ cups whole buttermilk
  • 1 large egg
  • Vegetable oil, for frying
  • Creole Rémoulade (recipe follows)
  • Garnish: chopped fresh parsley
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