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CREAMY SEAFOOD SAUCE Makes about 2 cups

A-MAIZE-ING CORNBREAD Our crawfish cornbread dressing is one of the only recipes we don’t share, but here are tips for making your own delicious corn bread dressing. ɲ Use stale cornbread — sweet or not, the choice is yours — as the crumbles will hold up better. The texture of cornbread crumbles should be firm and slightly dry to the touch. If the cornbread crumbles are too soft, toast them in the oven at 350.F for at least 15 minutes until they become dry. Be sure to toss them occasionally during this process. ɲ Adjust the moisture level to your liking. For a drier dressing, add warm stock in moderation, ensuring even moisture without excess liquid. If you prefer a softer dressing, incorporate enough warm stock to achieve a thick, cooked oatmeal-like consistency. ɲ Include generous amounts of onions, celery and a variety of fresh herbs like parsley, thyme, rosemary and sage. Before adding them to the mixture, gently saute. the vegetables in butter or oil until they reach a tender, softened state. ɲ Be sure sausage and seafood are precooked. ɲ Use an ample amount of fat — do not hold back. The fat is essential for flavor and will enhance the richness of the dressing. ɲ If you like the crispy cornbread edges, bake your dressing in a cast-iron skillet or mini tins (so there will be more edges). Oven-bake it for a drier, denser cornbread-like texture, and finish it off with a creamy seafood sauce of your choosing (see recipe). ɲ If you prefer a softer dressing, cover it with aluminum foil before baking, and remove the foil in the last 10 minutes of cooking. For a crispy top, on the other hand, bake the dressing uncovered. ɲ Allow the dressing to rest for a few minutes after baking to let the flavors meld together before serving.

WHAT YOU WILL NEED: 4 tablespoons unsalted butter ¼ cup all-purpose flour 1½ cups seafood stock or low-sodium chicken stock 1 cup heavy cream

1 teaspoon Creole Seasoning ½ teaspoon smoked paprika ½ teaspoon freshly ground black pepper

HOW TO PREP: Set a saucepan over medium heat, and melt the butter in it. When it foams, add the flour, and cook for approximately 4 minutes, whisking constantly to make a roux. Add the stock, and whisk again until it is smooth and thick. Gradually add the cream, whisking as you go. Stir in the Cajun Seasonings, paprika and black pepper. Bring the sauce just to a boil, then lower heat and simmer for approximately 10 minutes to thicken, stirring occasionally. JIFFY ARROW-CIRCLE-RIGHT JIFFY baking mixes’ iconic blue-and-white boxes have graced kitchens for generations. Mabel White Holmes, former President of the Chelsea Milling Company, the manufacturer of JIFFY — and grandmother of the company’s current president — holds a special place in baking history. She invented the first prepared baking mix sold to the public, which went on the market in 1930, and she came up with the name, “JIFFY.” The name itself evokes a sense of speed and ease, perfectly capturing the essence of what this pioneering product was all about — convenience without compromising on taste and quality.

ROUSES FRESH DRESSING MIX ARROW-CIRCLE-RIGHT Made with our exclusive blend of seasonings, herbs and spices. Pairs perfectly with rice.

leave the fuss to us! ARROW-CIRCLE-RIGHT In our Butcher Shop, you'll find ready to-cook bacon-wrapped asparagus.

leave the fuss to us! ARROW-CIRCLE-RIGHT We have freshly baked cornbread in our Bakery. It’s a sweet, moist cornbread.

Photos by Romney Caruso

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