Crawfish Smothered Grits

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

  1. 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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