Crawfish and Grits with Poached Eggs

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8 tablespoons (1 stick) salted butter

2 stalks celery, chopped

1 medium onion, chopped

1/2 green bell pepper, chopped

2 cloves garlic, minced

2 tablespoons tomato paste

1 pound Louisiana crawfish

1 heaping tablespoon all-purpose flour

1 1/2 cup chicken broth or stock

2 dried bay leaves

Cajun Select Seasoning, recipe follows, to taste

Hot sauce, to taste

Kosher salt and freshly ground black pepper

Easy Oven Grits, recipe follows

4 Poached Eggs, recipe follows

3 tablespoons sliced green onions, for garnish

Cajun Select Seasoning:

2 tablespoons granulated garlic

2 tablespoons paprika 

2 tablespoons kosher salt

1 tablespoon cayenne pepper

1 tablespoon onion powder

1 tablespoon ground black pepper 

1 tablespoon sugar 

1 teaspoon dried basil 

1 teaspoon ground celery seed 

1 teaspoon dried oregano 

Easy Oven Grits:

6 cups chicken stock or broth

Kosher salt and freshly ground black pepper

1 cup stone-ground grits

1/2 cup heavy cream, warmed

2 tablespoons salted butter

4 ounces goat cheese, sliced or crumbled

Poached Eggs:

6 large eggs

2 teaspoons apple cider vinegar

Pinch of kosher salt