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

Salt

Cayenne

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.

Enjoy!!!

 

CreoleCajunChef

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 publishamerica.net and most online bookstores. It is also available on Kindle and Nook.