Sauté onions peppers and green onions in olive oil. Add garlic And cook a additional minute. Set aside 2 tablespoon of the mixture for your sauce.

Add crawfish tails. Cook 3 to 4 minutes and then sets on low. Season with salt pepper onion powder garlic powder cajun seasoning old bay and dried parsley.

That mix egg mustard and hot sauce together.

Season shrimp with old bay parsley and all-purpose seasoning. Drop cleaned shrimp into egg mixture and coat evenly.

Coat and all-purpose flour. Fry in vegetable oil for three minutes per side. Remove from oil in top with Cajun seasoning and parsley.

Cook grits according to packaging. Season with salt pepper and garlic powder to taste. Add 2 tablespoon of butter and 3 TBS heavy cream. Add smoked Gouda and stir until smooth.

For Cajun cream sauce sauté peppers and onions and garlic and butter. Add a splash of heavy cream and bring to a simmer. Add salt black pepper and Cajun seasoning and remove from heat.

Plate meal by adding grits to plating dish. Top with crawfish and Cajun cream sauce. Garnish with crispy shrimp and enjoy!