This is a delicious spell to cast on a crowd. Marie Laveau approved.
1 pound chicken thighs, deboned and skinless
1 pound crawfish tails, chopped fine
¾ cup Original Mississippi Middlins Brown Rice Grits or Missimati Bayou Bouquet Brown Rice Grits
1 tbsp cooking oil
1 pound frozen chopped spinach, thawed and well drained
2 tbsp butter
5 tbsp garlic, minced
1 medium yellow onion, minced
8 scallions, chopped
4 ounces diced pimentos
¼ cup Pernod
1 ½ tbsp Tony Chachere’s Creole seasoning
4 tbsp prepared horseradish
1 tbsp celery seed
16 ounces cream cheese, very softened
8 ounces sharp cheddar cheese, grated
½ cup mayonnaise
Hot sauce of preference, to taste
In medium saucepan, heat oil and add rice grits, swirling to coat. Add 1 ½ cups hot water, bring to boil, reduce to simmer, cover with tight fitting lid, and cook for 15 minutes. When done, stir with fork to loosen, and set aside to cool. When cool, use fork to gently break any clumps apart.
Boil chicken thighs in enough water to cover. When done and tender, remove to cool (saving broth for another venture). When cool, finely mince the meat and set aside.
Preheat oven to 300 degrees Fahrenheit.
In medium saucepan, melt butter and medium brown garlic. Add yellow onions and sauté until translucent. Add crawfish and celery seed, stir and cook until just done and most liquid evaporated. Add Pernod, blend well and cook until most liquid evaporated. Add scallions, well drained spinach, and pimentos, blend well and heat until warmed. Remove from heat, setting aside.
In large mixing bowl, blend minced chicken and rice grits. Add crawfish medley, horseradish, cream cheese, grated sharp cheddar cheese, mayonnaise, and Tony Chachare’s, blending well. Add hot sauce, adjusting to taste, and blend well. Spray a 9 inch deep dish round or square oven proof pan, fill with dip, and bake for 40 minutes, or until just bubbly around edges. Serve warm with toast points, crackers, or corn chips. Enjoy!