Blackened Crawfish & Popcorn Grits


•I cup diced smoked sausage

•I cup bacon bits

•2 tbs dried Trinity Mix 

•4 tsp Blackening seasoning

•1 lb Louisiana Crawfish Tails (thawed if frozen)

•1 c unsalted butter

•1/2 cup white wine

•2 tbs Worcestershire sauce

•1 tsp D.a.T. Sauce

•1 tbs fresh lemon juice

•radish micro greens for garnish (City Girls Farm)



1Melt butter in skillet. Add bacon bits and render until done. Add smoked sausage and Trinity mix and sauté for 2 minutes. Deglaze with wine. Add Worcestershire and D.a.T. Sauce

2Add crawfish and blackening seasoning. Bring to a simmer and finish with lemon juice. Serve on top of Popcorn rice grits. Garnish with Microgreens.


Popcorn Rice Grits

Serves 4


• 3 cups chicken broth

• 1 cup popcorn Rice (Cajun Country Rice)

• 4 ounces sharp Cheddar cheese

• 4 ounces Mozzarella

• ¼ teaspoon cayenne pepper

• 1 cup Heavy Cream


In a medium saucepan, combine broth and rice. Bring to a boil; reduce heat, and simmer, stirring, until rice is tender, about 10 minutes. Remove from heat, and stir in cheese, heavy cream and cayenne. Enjoy!