Crab Stuffed Halibut

4-12 Ounce to 1 Pound Halibut Fillets
8 Tablespoons Butter
1/2 Cup Onion chopped
1/3 Cup Celery chopped
1/3 Cup Red or Green Bell Pepper (or both)-Chopped
1 Pound Crab Meat
2 Cups day old bread crumbled
1 egg beaten
1 tablespoon mayo
1 Tablespoon Parsley Chopped
1 Tablespoon Sherry
Dash Salt
Fresh Ground Black Pepper
Juice of 1 Lemon

Preheat oven to 350 degrees.
Heat 4 tablespoon of the butter in a large iron skillet to just foaming on medium.
Add onion when butter foams, celery and bell peppers and cook until the onion gets soft, about 5 minutes.
Set aside and let cool and wipe out the skillet
Toss the veggies with the crab meat, bread, eggs, parsley, mayo and sherry in a large bowl, seasoning with a few dashes of salt and pepper.
Cut a slit with a knife into the halibut along the side, making a pocket for stuffing.
Stuff the halibut with the mixture.
Add some of the melted butter and the halibut to the skillet.
Mix the remaining melted butter with the lemon juice, garlic and pour it over the halibut.
Bake for 30-45 minutes or until the fish flakes easily with a fork.
Serve immediately, and add some of the sauce left in the pan.

Huevos Rancheros

2  tsp olive oil
1 onion, peeled and finely sliced
2 cloves of garlic, peeled and finely sliced
2 red peppers, deseeded and finely sliced
2 fresh hot chili peppers of your choice, deseeded and finely sliced
1 large dried chili
3 bay leaves
sea salt and freshly ground black pepper
2  10 oz cans of chopped tomatoes
2 large tomatoes, sliced
6 large eggs
6 tortillas
3/4 Cup grated cheese of your choice. I like a Mexican blend

Get a large lidded frying pan on a high heat and add olive oil. Add the onion, garlic, peppers, fresh and dried chili's, bay leaves and a good pinch of salt and pepper. Stir and cook for 15 minutes to soften and caramelize the veggies. Add your canned  tomatoes and use a  potato masher to break them up a bit. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes so the sauce starts to reduce down.

When you've got a nice thick tomato stew consistency, have a taste and add a pinch more salt and pepper if you think it needs it. Remove the bay leaves and lay your sliced tomatoes over the top of the mixture, then use a spoon to make small wells in the tomato stew, and crack in your eggs so they poach in the thick sauce. Add them in as quickly as you can so they all get to cook for roughly the same amount of time. Salt and pepper each egg and put the lid on and let the eggs cook for around 3 to 4 minutes. Warm your tortillas while this is happening. You can pop them into the oven at 350 for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up as the eggs cook.

Take the lid off and check your eggs by giving them a poke with your finger. When they're done to your liking, turn the heat off and take the pan to the table with your warmed tortillas. Place a tortilla on your plate top with an egg and plenty of sauce and add some grated cheese on top, roll up and enjoy.

Peach Cannoli's

2 Cups All-Purpose Flour
2 Tablespoons Unsalted Butter
1 Teaspoon Sugar
Dash of Salt
1/4 cup Butter milk
1/2 Cup Marsala Wine
1 Egg
Vegetable Oil For Frying

Filling
2 1/2 Cups Full Fat Ricotta Cheese
1/2 Cup Powdered Sugar
1/4 Cup Chopped Roasted Pecans
1/2 Cup Peaches copped fine
1 Vanilla bean scraped of seeds

To make the shells:
Mix together the flour, butter, sugar, and salt. Begin to add the Butter milk then the wine, adding enough so that you have formed a fairly firm dough.
Knead for a few minutes until smooth. Form into a ball, wrap in plastic wrap, and let sit at room temperature for about one hour.
Half the dough, and roll thinly to about a 1/4 inch thickness. Cut into 4 squares. Place a metal tube diagonally across each square, and wrap the dough around the tube. Seal the edges with a little beaten egg.
Heat the oil in a large pan until it reaches a temperature of 375 degrees F. Drop one or two tubes into the hot oil at one time, and cook until golden. Remove from the pan, cool, and gently slide the cannoli shell from the tube.
Continue to make the rest of the shells in this manner.
To make the filling:
First let the ricotta sit in a strainer over a small bowl in the refrigerator for 30 minutes to remove excess whey.
Mix the ricotta with the rest of the ingredients. Chill in the refrigerator for at least 30 minutes.
Fill each cannoli shell carefully, and sprinkle with a little extra powdered sugar if desired. Serve with a scoop of Ice Cream.

Rockefeller Salad

3 eggs
1 10 oz package of Mr. Pete’s Seasoned Cajun Oyster Fry
20 oysters, shucked
1 pound baby spinach
1/2 pound mixed greens
8 pieces of bacon, cooked and crumbled

For Vinaigrette
2 egg yokes
1/4 cup blue cheese
1/4 cup Parmesan cheese
1/4 teaspoon Dijon mustard
3/4 cup olive oil
1 teaspoon fresh lemon juice
1/4 cup white wine vinegar
1/4 cup buttermilk
1 teaspoon chives, chopped
1 teaspoon parsley, chopped
black pepper, to taste

Separate two of the egg yokes from the whites.

In a food processor or steel bowl and whisk, beat the egg yokes, 1/4 cup of the blue cheese and Dijon. Slowly emulsify the oil into the egg mixture. When it begins to look creamy, add the lemon juice, vinegar, buttermilk, pepper, and herbs. Set aside.

Whip the egg whites in a bowl. Dip the oysters in the egg whites, then into the seasoned flour mixture.

Deep fry in oil at 375ºF for about 1-2 minutes or until crispy.

Toss the mixed greens and spinach with the vinaigrette. Top with the fried oysters, bacon, and Parmesan cheese.

Asparagus Feta Frittata

1 tablespoon butter

1/2 cup chopped green onion

2 cups chopped fresh asparagus

8 large eggs

1/2 cup feta cheese, divided

1/2 cup grated Parmesan cheese, divided

1/2 teaspoon sea salt

1/4 teaspoon black pepper

Preheat broiler.

 Heat oil in a large oven-safe skillet over medium; add onion and cook until softened, stirring occasionally, about 5 minutes. Add asparagus; cook until softened, about 3 minutes.

Meanwhile, whisk together eggs, 1/4 cup feta cheese, and ¼ Parmesan cheese in a large bowl; add salt and pepper and mix well.

 Add egg mixture to skillet; stir gently and cook until almost set. Top with remaining 1/4 cup feta and 1/4 cup Parmesan cheese; place under broiler. Cook until mixture is puffy and golden, about 4 minutes.

 Remove from heat; cool slightly, cut, and serve.

Blackeyed Pea Patties

1 1/2 cup peas cooked and drained.

1/4 cup Trinity chopped ( onion. bell pepper, celery)

1 glove garlic minced

1tsp butter

1 tsp sage

1 tsp paprika

1 egg

2 Tbsp flour

1 Tbsp corn meal

A pinch of salt and pepper

A pinch of ground red pepper( optional I guess)

2 Tbsp veggie oil

Saute the Trinity and garlic in butter until just soft, remove from heat and

Let cool.

Mash peas with a potato masher, leaving some whole for texture.

Mix all other ingredients ,stir well until incorporated. If needed add just

A little more corn meal. You want the consistency of a fritter.

Form in 1/2” think patties. Fry 1-2 minutes on each side until golden brown.

Drain on paper towels.

My Basic Southern Cornbread Dressing

1 12”skillet of cornbread

1/2 sleeve saltine crackers

8 tablespoons butter

2 cups chopped celery

1 large onion, chopped

6 cups chicken stock

1 teaspoon salt

Freshly ground black pepper

2 teaspoon sage

1 tablespoon poultry seasoning

5 eggs, beaten

Crumble the cornbread and crackers in a large bowl and mix together well.

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.

Justin Wilsons Hush Puppies

Justin Wilson said, "Hush puppy is an old Southern term that originated after the Civil War. People didn't have enough for themselves to eat let alone feed their dogs, so when the old hounds started barking from hunger, they would throw pieces of fried corn bread to them, yelling, Shut up dogs!, Hush Puppies!!"

2 cups cornmeal

1 cup plain flour

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/2 cup parsley, finely chopped

ground cayenne pepper

2 eggs, beaten

1 cup buttermilk

1 cup green onion, finely chopped

2 tablespoons hot bacon drippings or oil

1/2 teaspoon garlic powder (to taste)

Deep fat or veggie oil for frying

Combine all dry ingredients. Add eggs, buttermilk, onion, and oil or bacon drippings. Mix well. Drop in deep hot fat by spoonsful and brown on all sides.

MOUSSAKA

This recipe makes two casseroles.  Also this is not a quickie!!

Ingredients:

     3-4 eggplants, about 4 lbs. total

     1 lb. potatoes

     1 1/2 lbs. ground beef (or lamb)

     2 large onions, finely diced

     2 cloves garlic, minced

     1/2 cup red wine

     1/4 cup chopped fresh parsley

     1 tsp. ground cinnamon

     1/4 tsp. ground allspice

     1 cup tomato puree (or crushed tomatoes)

     2 tbsp. tomato paste

     1 tsp. sugar

     Salt and pepper to taste

     2 cups plain breadcrumbs

     8 egg whites, lightly beaten (reserve yolks for bechamel)

     1 cup grated Kefalotyri or Parmesan cheese

 Bechamel Sauce:

 1 cup salted butter (2 sticks)
 1 cup flour
 4 cups milk, warmed
 8 egg yolks, lightly beaten
 Pinch of ground nutmeg

Preparation:
Prep the Vegetables:

Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 inch slices. Place the eggplant slices in a colander and salt them liberally. Cover them with an inverted plate that is weighted down by a heavy can or jar. Place the colander in the sink so that excess moisture can be drawn out. They will need to sit for at least 15-20 minutes, preferably an hour. The salt also helps to remove some of the bitterness of the eggplant.

Peel the potatoes and boil them whole until they are just done. They should not get too soft, just cooked enough so that they no longer crunch. Drain, cool and slice them in 1/4 inch slices. Set aside.

Preheat the oven to 400 degrees.

Line two baking sheets with aluminum foil and lightly grease. Add a splash of water to the egg whites and beat them lightly with a fork. Add breadcrumbs to a flat plate.

Rinse the eggplant slices and dry with paper towels. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Place breaded eggplant slices on baking sheets and bake at 400 degrees for 1/2 an hour, turning them over once during cooking.

When eggplant is finished cooking, lower the oven temperature to 350 degrees.
Make the Meat Filling:

In a large saute pan, brown the ground beef (or lamb) until the pink color disappears. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar. Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. It should be a drier, chunkier, tomato sauce. Season to taste with salt and pepper.
Make the Béchamel Sauce:

In a medium sauce pan melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.

Add warmed milk to mixture in a steady stream, whisking continuously.

Simmer over low heat until it thickens a bit but does not boil.

Remove from heat, and stir a small amount into beaten egg yolks to temper. Add the tempered egg yokes and pinch of nutmeg back to the pan. Return to heat and stir until sauce thickens.
Assemble the Moussaka:

Lightly grease 2 casserole dished. Sprinkle the bottom of the dishes with breadcrumbs. Leaving a 1/4 inch space around the edges of the dish, place a layer of potatoes on the bottom. Top with a layer of eggplant slices.

Add meat sauce on top of eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese.

Pour the bechamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan. Smooth the bechamel on top with a spatula and sprinkle with remaining grated cheese. Bake in a 350-degree oven for 45 minutes or until béchamel sauce is a nice golden brown color. Allow to cool for 15 – 20 minutes before slicing and serving.

You can make this dish ahead up until the bechamel sauce and refrigerate. Make the bechamel sauce right before you intend to bake it.

Artichoke Tart

8-12 artichoke hearts

1/8 stick of butter

1 cup sweet onion chopped

1/4 cup red bell pepper, small diced

1 tablespoon minced garlic

1/8 teaspoon oregano

1/8 teaspoon thyme

4 eggs

1 teaspoon creole mustard

1 teaspoon creole seasoning

1/2 cup panko bread crumbs

1/4 teaspoon hot sauce

1/2 teaspoon grated parmesan cheese

1 cup grated cheddar

1 teaspoon freshly ground black pepper

1/4 cup minced green onion

frozen pie crust thawed.

Preheat oven to 325 degrees. Place pie crust in for ten minutes while crust is baking.

Melt butter in a small saute pan over medium heat. Add onion and red bell pepper and cook 3 to 4 minutes. Add garlic, oregano, thyme and cook 2 to 3 minutes more. Remove both from heat and cool.

Roughly chop the artichokes. Whip the eggs in a large mixing bowl, and mix in the rest of the ingredients.

Spread the mixture into the pie. Bake 30 minutes.

Let cool to room temp

Chicken Pot Pie

1 (3 1/2-pound) whole chicken

5 cups water

3 carrots, diced

1 1/2 teaspoons salt

1/2 teaspoon pepper

4 slices of Bacon

3 green onions, sliced

2 large celery ribs, chopped, tops and leaves reserved

1/2 cup all-purpose flour

3 hard-boiled eggs, sliced

1 (8.5-ounce) can sweet green peas, drained

1 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon dried thyme

1/4 teaspoon sage

refrigerated pie crust

Cranberry sauce

Bring first 5 ingredients plus celery tops to a boil in a large Dutch oven; reduce heat, and simmer mixture 1 1/2 hours or until chicken is done.

Remove chicken and carrots, reserving 3 1/2 cups broth in Dutch oven; discard celery tops. Let chicken cool; skin, bone, and cut into bite-size pieces.

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 3 tablespoons drippings in skillet. Crumble bacon, and set aside.

Sauté green onions and chopped celery in hot drippings in skillet over medium heat 5 minutes or until tender. Gradually whisk in flour until blended. Gradually add reserved broth; cook, whisking constantly, 3 minutes or until thickened and bubbly. Stir in chicken, bacon, eggs, carrots and next 5 ingredients. Simmer on low 5 minutes and taste for seasoning.

For a richer pie, replace 1/2 cup of the chicken broth with 1/2 cup Half and Half.

Spoon mixture into a 3-quart baking dish, and top with refrigerated pie crust.


Bake at 450° for 25 minutes or until golden and bubbly. Serve with cranberry sauce or rep pepper jelly.

Banana Pudding

3/4 cup sugar

1/8 teaspoon salt

1/3 cup self-rising flour

2 cups milk

3 eggs, separated

2 tablespoons butter, softened

1 1/2 teaspoons vanilla

Vanilla wafer cookies

3 bananas, ripe but firm

1/4 cup sugar

1/2 teaspoon cream of tartar

Combine 3/4 cup granulated sugar, the salt, and the self-rising flour in a bowl.

Slowly stir in milk. Put mixture in top of double boiler over simmering water and cook until mixture begins to thicken. Beat egg yolks then briskly stir a small amount of the hot mixture (about 1/2 cup) into them. Add egg yolk mixture back into the hot mixture in top of double boiler and stir in butter and vanilla. Cook until mixture thickens again.

Place a layer of vanilla wafers in an 11x7-inch baking dish (or other shape 2-quart shallow baking dish). Add half of the sliced bananas. Pour half of pudding mixture over banana layer. Repeat layers, ending with remaining pudding. In a mixing bowl beat egg whites until foamy; gradually beat in 1/4 cup granulated sugar and cream of tartar. Beat until stiff peaks form. Spread meringue over pudding. Bake at 350° until browned completely. Remove from oven. Serve hot or cold.

Egg white merinue is the traditional topping. You can always go with Whipped Cream, or other favorite topping.

If you don't make the merinue, Here are some easy and great tasting cookies.

Pecan Meringue Cookies

1 cup whole pecans (preferably lightly roasted - 8-10 min at 250°F)

3 egg whites

Pinch salt

1 cup sugar

1 teaspoon vinegar

 Preheat oven to 300°F.

 Place pecans in zipper baggie and beat them with a wooden spoon to break into small pieces. Set aside.

 Put egg whites into a standup mixer bowl. Add salt. Start the mixer speed on low, gradually increasing the speed until soft peaks start to become visible and the egg white bubbles are very small and uniform, about 2 to 3 minutes.

 Increase the speed to medium-high, and slowly add the sugar to the egg whites. Continue to whip the eggs and sugar for a few minutes. Then add the vinegar to the bowl. Increase speed to high and whip the egg whites until they fluff up and become glossy, and stiff peaks form when the whisk is lifted, 4-5 minutes.

 Using a rubber spatula, gently fold in the pecan pieces. Drop by teaspoons onto a cookie sheets that have been lined with parchment paper .

 Put the cookies sheet in the 300°F oven, close the door and turn the oven OFF. Leave them in the oven overnight. In the morning they should be ready.

Buttermilk Biscuit Pudding

4 leftover biscuits

2 cups milk

1 cup sugar

4 eggs

2 teaspoons butter

1 teaspoon vanilla

 Place torn biscuits and 1 cup milk in 1 1/2-quart baking dish; soak until soft. Add sugar mix well, then the eggs one at a time, mixing well after each addition. Add butter, vanilla, and remaining milk. Bake at 350° for 35 to 45 minutes, or until custard is firm and a knife inserted in center comes out clean.

Easy Rice pudding

‎2 cups of over cooked rice (Add cooked rice + enough water to cover and cook on medium for 30 min.) Drain off any extra water.

1/2 cup sugar

2 eggs, slightly beaten

2 cups milk

1/2 tsp. vanilla

1/4 cup raisins

1/2 tsp. powdered cinnamon

Place rice in bowl, add all ingredients, stir to mix. Pour into greased baking dish or pan. Bake about 25 minutes in a 350 degree oven.

Savory Squash and Mushroom Bread Pudding

2 1/2 tablespoons butter, some is for a baking pan

 3 cups baby bella mushrooms, cleaned and sliced

 1 cup yellow onion, diced small

 3 cups small yellow squash grated

 6 slices sourdough bread, cut in large cubes

 1/4 cup grated jack cheese

 1/4 cup crumbled goat cheese or farmers cheese

 1/4 cup grated Parmesan

 3 large eggs

 1 1/4 cups milk

 1/2 teaspoon salt

 black pepper

   Butter a 9- by 9-inch baking dish or oven proof glass pie dish. In a heavy skillet, melt butter and saute mushrooms and onion until tender. Turned off the heat and add the squash.

   Layer bread, veggie mixture and cheeses in the baking dish.

   Combine the eggs, milk, salt and pepper; whisk them until blended. Pour the egg mixture over the layered ingredients. Covered and refrigerate 3 hours to overnight.

     Before baking top with grated cheese and a slice of tomato. Preheat the oven to 350 degrees. Bake for about 40 minutes or until top is brown and eggs are firm. .

Country Fried Steaks

  1 cup vegetable oil

    1 pound round steak, cut into 4 (4-ounce) pieces

    Salt

    Freshly ground black pepper

    1 egg, beaten

    3 cups milk

    1/4 cup buttermilk

    1 1/2 cups plus 3 tablespoons all-purpose flour

Heat the oil in a heavy 9-inch cast iron skillet, to 360 degrees F. Using a meat mallet, pound out the steak. Season the steak with salt and pepper. Combine the egg with 3 the buttermilk. Put 1 1/2 cups of the flour in a shallow pan and season with salt and pepper. Dredge the steaks in the flour, coating each piece evenly and tapping off any excess. Drip the steak in the egg wash, coating it completely and letting the excess drip off. Dredge again in the flour, shaking off any excess. Fry the steaks in the hot oil, until golden brown on each side, about 3 minutes. Remove and drain on paper towels. Season with salt and pepper.

Carefully pour off the oil, leaving behind about 1/4 cup of the oil along with the brown bits. Over medium heat, add the remaining 3 tablespoons flour and cook for 3 to 4 minutes, whisking constantly. Add the remaining 3 cups milk, 1/2 cup at a time, whisking constantly. Bring to a boil, then reduce the heat to medium-low. Season with salt and plenty of pepper. Cook for 8 to 10 minutes, whisking constantly. The gravy should be thick enough to coat the back of a spoon. If it is too thick, add a little water to thin it.

Add the steaks back to the gravy and turn the heat down to the lowest setting. Let cook on low for at least one hour, the longer the better. Check often adding milk or water if needed. After cooking low and slow taste and add any needed seasoning.  Serve the fried steak and gravy with mashed potatoes and green beans and Homemade biscuits.

Buttermilk Pecan Pie

1/2 c. butter

1 1/4 c. sugar

2 tsp. vanilla

3 eggs

2 tbsp. flour

1/4 tsp. salt

1 c. buttermilk

1 c. chopped pecans

1 (9 inch) unbaked pie shell

Preheat oven to 300 degrees. Cream butter and sugar, adding 1/2 cup sugar at a time. Blend in vanilla. Stir in eggs, one at a time.

Combine flour and salt; add small amount of butter to mixture at a time. Stir in buttermilk. Sprinkle 1/2 of the chopped pecans in bottom of pie crust, then pour the custard mixture over the chopped pecans. Bake for 1 hour. Add remaining pecans on top and bake 20-30 minutes This is best served at room temperature. I serve this with a cherry puree that I make by just pureeing a can of cherry pie filling in a blender.

Rice Beignets

1/2 cup uncooked rice

 3 cups boiling water

 1 package active dry yeast

 3 eggs, well beaten

 1/4 cup flour

 1/2 cup granulated sugar

 1/2 teaspoon salt

 1/4 teaspoon cinnamon

 1/2 teaspoon freshly-grated nutmeg

 seeds of one vanilla bean or 1 cap of extract

 oil (for deep-fat frying)

 confectioners' sugar

 Cook rice in boiling water until very tender and mushy. Drain and set aside to cool. Dissolve yeast in 2 tablespoons warm water. Mix with cold rice and let stand in a warm spot overnight or at least 4 hours. 

 Beat in eggs, flour, sugar, salt, cinnamon, vanilla and nutmeg, adding more flour, if necessary, to make a thick batter. Heat oil to 370 degrees F on deep-fat thermometer. Drop batter from tablespoons into hot oil and fry until golden brown. Drain on paper towels and sprinkle with confectioners' sugar. Serve warm

Meat Balls

1 pound ground round

4 ounces favorite dried bread crumbs

4 large eggs

1/2 cup whole milk

3/4 cup grated Romano

1/2 medium grated onion

2 cloves finely diced fresh garlic

2 ounces finely chopped fresh Italian parsley leaves

2 ounces finely chopped fresh basil leaves

Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.

Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.

Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes.

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.