Recipe courtesy of Emeril Lagasse
Print
Total:
1 hr 30 min
Prep:
15 min
Cook:
1 hr 15 min
Yield:
6 servings

Ingredients

  • 1/2 pound chopped andouille sausage
  • 4 1/2 cups whole milk
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cayenne
  • 1 tablespoon butter
  • 2 cups quick white grits
  • 1 cup grated white cheddar cheese
  • 1 cup flour
  • 1 cup bread crumbs
  • Essence, recipe follows
  • 2 eggs, beaten with 1 tablespoon of milk
  • 1/4 cup plus 1 tablespoon olive oil
  • 12 cup minced yellow onions
  • 1 tablespoon chopped garlic
  • 1 pound Louisiana crawfish tails (NO CHINESE CRAWFISH)
  • 1 cup heavy cream
  • Dash of Crystal hot sauce
  • Dash of Worcestershire sauce
  • 1/4 cup chopped green onions, green part only
  • 2 ounces grated Parmigiano-Reggiano cheese
Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Directions

Render the sausage in a saucepan, over medium high heat, cooking about 4 minutes. Add the milk, salt, cayenne, and butter and bring to a boil. Stir in the grits and reduce the heat to medium. Stir for 30 seconds, then add the cheese and stir until the cheese melts. Cook, uncovered, for 4 to 5 minutes, or until the grits are tender and creamy. Pour the grits into a greased square glass pan. Refrigerate the grits until firm. Using a 2-inch round cutter, cut the grits into six rounds. Season the flour and bread crumbs with Essence. Dredge the cakes in the seasoned flour. Dip each cake in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, coating each cake completely. Heat 1/4 cup of the olive oil in a large skillet. When the oil is hot, pan-fry the cakes for 3 minutes on each side. In saute pan, heat the remaining olive oil. When the oil is hot, add the onions. Season the onions with Essence. Saute for 1 minute. Add the garlic and crawfish tails. Season with Essence. Saute for 1 minute. Add the cream and bring up to a boil. Reduce to a simmer and cook for 3 to 4 minutes, or until the cream has thickened. Season the sauce with hot sauce, Worcestershire sauce, salt and pepper. Stir in the green onions and cheese. To serve, spoon the Crawfish sauce over the Andouille Grit cakes.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Spicy Shrimp and Andouille Sausage over Grits

Recipe courtesy of Kelsey Nixon

Cheese Grits

Recipe courtesy of Alton Brown

Beef and Andouille Chili

Recipe courtesy of Nealey Dozier

Shrimp and Grits

Cheesy Grits

Recipe courtesy of Tiffani Thiessen

Jambalaya with Shrimp and Andouille

Recipe courtesy of Treva Chadwell

Tia's Shrimp and Grits

Recipe courtesy of Tia Mowry

Beef and Cheese Manicotti

Recipe courtesy of Giada De Laurentiis

Cheese Ravioli with Marinara Sauce

Recipe courtesy of Cooking Channel

Trending Videos

So Much Pretty Food Here