Cajun Crawfish and Grits Dressing

1 lb. peeled crawfish tails

3 cups chicken broth

1/2 tsp. salt

2 tsp. Louisiana Cajun Seasoning

1 cup uncooked 5-minute grits

3 eggs slightly whisked

1/2 cup onion, bell pepper, and celery seasoning blend

1 cup dry breadcrumbs

1/2 cup parmesan cheese (grated or powdered)

1/2 cup butter

Pre-heat the oven to 325 degrees.

In a large saucepan sauté onion, bell pepper, and celery until onion is semi-translucent. Set aside.

Bring broth, salt, and Louisiana Seasoning to a boil in the large saucepan.

Stir in grits, quickly whisking, and return to a boil. Reduce heat to low and stir in butter.

Cover skillet and simmer for 7 minutes, stirring occasionally. Remove from heat.

In large bowl stir together eggs, seasoning blend, bread crumbs, and parmesan cheese.

Slowly add about a third of the grits to the egg mixture, stirring to mix well.

Add to the saucepan of grits and blend.

Stir in Crawfish and pour into a lightly greased 7 x 11 baking dish.

Bake at 325 degrees for 45 minutes.

Serve as you would traditional dressing.

As seen in Modern Grace Magazine