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Crawfish Smothered Grits
1
Pound Peeled crawfish tails
Salt; to taste
Cayenne pepper; to taste
2
1
1
2
3
1
1
Tablespoon Olive oil
Cup Chopped onions
Tablespoon Chopped garlic
Cup Beef stock
Cup Half−and−half
−1/2 Cup Quick−cooking white grits
/2 Cup Freshly−grated Parmigiano−Reggiano cheese
In a mixing bowl, toss the crawfish tails with salt and cayenne. In a
−quart saucepan, over medium heat, add the olive oil. When the oil is hot,
3
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. This recipe yields 8 to 10 servings.
Crawfish Smothered Grits
177
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