Andouille cheese grits smothered with creamy crawfish sau
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 1 | 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 |
| 1 | (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 |
Directions
* 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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