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Hackberry Crawfish Moonpies

Mimi Gardner's recipe, inspired by Lee Bailey.

INGREDIENTS (for Crawfish filling only)

• 3 T butter, divided
• 1 c yellow onion, finely minced
• 3-4 shallots, minced
• 2 garlic cloves, minced
• 2 lb. Louisiana Crawfish tails
• 1 t Worcestershire Sauce
• Chipotle peppers, chopped (2-3 T, to taste)
• Tex-Joy (or preferred Cajun) seasoning
• 3 T Vermouth (or sub Tequila)
• 1 Bunch Green onions, chopped
• 12-16 oz. White Cheddar Cheese, divided
• Chicken broth (optional, if needed to thin filling)

INGREDIENTS (for Eggplant "Moon Pies")

• 3-4 Eggplants, large
• 2 t Tex-Joy (or preferred Cajun seasoning)
• 3/4 c Flour
• 3 Eggs
• 1/2 c Milk
• 1 c Seasoned Bread Crumbs
• 3/4 c Parmesan, grated
• Vegetable Oil (for frying)
• Plus sour cream and favorite tomato and tomatillo salsas for garnish and presentation!

INSTRUCTIONS (Crawfish filling)
1) Using 2 T of butter, sauté onion, shallots, and garlic, until vegetables begin to caramelize.
2) Add crawfish, green onion, chili pepper, seasoning, Worcestershire, and remaining 1 T of butter. Stir for 3-4 minutes.
3) Add 10-12 oz. of cheese; stir until melted. Add more cheese, as needed, for creamy consistency.
4) Remove from heat until ready to serve. Reheat just before serving; do not overcook! *Crawfish can be prepared early; refrigerate until ready to reheat.

INSTRUCTIONS (Fried Eggplant "Moon Pies")
1) Peel eggplant. Slice 1/4 inch rounds.
2) Sprinkle salt on both sides of each slice. Drain in colander, up to 1 hour. Rinse and pat dry. Lay on paper towels to absorb excess moisture.
3) In 3 separate bowls, set up the following. In the first bowl, mix flour and seasoning. In the second bowl, whisk eggs and milk. In the third bowl, mix bread crumbs and Parmesan.
4) Using the 3 bowls, batter each eggplant slice: lightly dust in seasoned flour; dip in egg-wash; & then coat in parmesan-bread crumbs. (*Battered eggplant can be set aside for up to 1 hour, or chilled in refrigerator, covered).
5) Heat oil on high heat, almost to smoking point.
Fry eggplant until golden on both sides. Drain on paper towels.

Reheat Crawfish filling on low; careful not to overcook! If filling is too thick, add chicken broth, as needed to thin, 1/4 cup at a time.

*For presentation, drizzle tomatillo salsa on each plate; build a layered tower of 3 fried eggplant rounds separated by crawfish filling; and then top dish with fresh salsa, sour cream, sliced green onions, and fried shallots (optional). See pictures for final presentation.

This recipe may look daunting, but the steps are really quite simple; the final presentation is impressive; and, as Mimi says, the flavor will "rock your socks!" It's been a Gardner family and friend favorite for decades. We hope you will give it a try!

Submitted by: Austin Theriot