Yield: 8 servings
|1.00 pounds||peeled crawfish tails|
|1||salt; to taste|
|1||cayenne pepper; to taste|
|2.00 tablespoon||olive oil|
|1.00 cup||chopped onions|
|1.00 tablespoon||chopped garlic|
|2.00 cup||beef stock|
|1½ cup||quick-cooking white grits|
|½ 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. This recipe yields 8 to 10 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his CREOLE CHRISTMAS (c) 1997 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B12 broadcast 02-27-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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