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Crawfish Smothered Grits
Recipe adapted from Emeril's Creole Christmas, by Emeril Lagasse, published by William Morrow
- Total Time:
- 35 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 25 min
- Level:
- None
- 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.