Crawfish Dressing

1 large 12" skillet of crumbled cornbread

4 slices bacon chopped, rendered and drained on a paper towel

1⁄2 pound Conecuh Cajun smoked sausage , diced and removed from casing

1 medium onion, chopped

1 stalk celery, diced

1 green bell pepper, diced

1 clove garlic, minced

2 pounds peeled crawfish tails in fat, chopped

2 green onions tops, chopped

1 jalapeno pepper,seeded and chopped

2 sprigs fresh thyme

6 leaves fresh sage chopped

2 tablespoons cajun seasoning

2 cups chicken stock

1 8 ounce bottle clam juice

1⁄2 cup heavy cream + 1 cap full of Zatarain's liquid crab boil (stir well)

4 eggs, lightly beaten

salt and freshly ground black pepper

    Mix cornbread eggs and all liquid ingredients in a large mixing bowl and set aside.

    Brown sausage in a large skillet that you rendered bacon in over medium-high heat, add the onions, celery, bell pepper and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the crawfish and chopped sage cook for 2 minutes. Transfer the mixture to the large mixing bowl of soaking cornbread

    Add the remaining ingredients to the bowl and stir together until well combined. Spoon the dressing into a large greased casserole.

    Bake the dressing in a preheated 350-degree oven until it is firm and golden brown, 15 to 30 minutes. Tooth pick will come out clean like when you check a cake.