May 292014

This is a twist on the popular Shrimp & Grits. Emeril has substituted Louisiana crayfish for the shrimp. The dish is even better if the crawfish are leftover from your last boil.

1 pound peeled Crawfish tails



2 tablespoons Olive Oil

1 cup chopped Onions

1 tablespoon chopped Garlic

2 cups Beef Stock

3 cups Half and Half

1 1/2 cups quick-cooking white Grits

1/2 cup freshly grated Parmegiano-Reggiano Cheese

In a mixing bowl, toss the crawfish tails with salt and cayenne. In a 3-quart saucepan, over medium heat, add the olive oil. When the oil is hot, add the onions. Season the onions with salt and cayenne. Sauté for 2 minutes, or until the onions are soft. Add the crawfish and garlic. Continue to cook for 2 minutes. Add the stock and half and half to the pan. Season with salt and cayenne. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 2 minutes. Add the grits and stir constantly until they are very tender, about 10 minutes. Add the cheese and stir to mix and melt it. Serve warm.




I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.