Crawfish Jalapeno Cheese Cornbread Topped With Crawfish Etouffee

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4 (8 1/2-ounce) boxes cornbread mix (recommended: Jiffy)

4 (12-ounce) cans condensed milk (recommended: Carnation)

4 eggs

3/4 cup chopped jalapeno peppers

1 teaspoon sugar

2 cups shredded American cheese

3 pounds cleaned Louisiana crawfish tails

1/2 (15-ounce) can cream-style corn

1 1/2 tablespoons Creole seasoning

2 sticks butter

2 tablespoons all-purpose flour

2 onions, minced

1 green bell pepper, diced

3 cloves garlic, diced

1 pound cleaned crawfish tails

1 teaspoon ground cumin

1/8 teaspoon hot sauce

1/8 teaspoon Worcestershire sauce

Large container crawfish fat

Salt and pepper

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