Modern Grace Magazine_Crawfish and Grits Dressing.JPG

Cajun Crawfish and Grits Dressing

Modern Grace


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


1.       Preheat oven to 325 degrees

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

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

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

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

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

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

8.       Add to the saucepan of grits and blend.

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

10.   Bake at 325 degrees for 45 minutes.

11.   Serve as you would traditional dressing.