Print
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
8 to 10 servings

Ingredients

  • 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 Parmigiano-Reggiano cheese

Directions

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. Saute 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.

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