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
