1 1/2 cups chopped onion
1 1/2 cups chopped celery
1 1/2 cups chopped red and green peppers
10 tablespoons butter
1 teaspoon each red, black, and white pepper
Salt, to taste
1/3 cup chopped parsley
5 cups crumbled dry cornbread
1 pound crawfish tails, shelled
2 cups chicken stock
2 eggs, beaten

Sauté vegetables in butter until tender. Mix with seasonings, parsley, cornbread, and crawfish tails in large bowl. Add stock and eggs. Bake at 350 degrees for 1 hour.

Serves 16.

From “The Pleasure of Their Companies,” originally featured in Domain, Winter 1988