andouille cheese grits smothered with creamy crawfish sau

Categories
emeril
Yield
6 servings
MeasureIngredient
½ pounds andouille sausage; chopped
4½ cup whole milk
1½ teaspoon salt
¼ teaspoon cayenne pepper
1.00 tablespoon butter
2.00 cup quick white grits
1.00 cup grated white cheddar cheese
1.00 cup flour
1.00 cup bread crumbs
emeril's essence; see * note
2.00  eggs; beaten with
1.00 tablespoon milk
¼ cup olive oil; plus
1.00 tablespoon olive oil
½ cup minced yellow onions
1.00 tablespoon chopped garlic
1.00 pounds louisiana crawfish tails
(not chinese crawfish)
1.00 cup heavy cream
1.00 dash crystal hot sauce
1.00 dash worcestershire sauce
¼ cup chopped green onions; green part only
2.00 ounce grated parmigiano-reggiano cheese

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

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 Emeril's 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 ¼ 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 a 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. This recipe yields 6 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B28 broadcast 04-01-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-15-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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