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August 21, 2006

Recipe: Crawfish Smothered Grits

CRAWFISH SMOTHERED GRITS

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

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.

Yield: 8 to 10 servings

Shared with our recipe list by Richard.

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Posted by Willie Crawford at August 21, 2006 03:32 PM

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