Crawfish smothered grits
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 3.00 | cup | half-and-half |
| 1½ | cup | quick-cooking white grits |
| ½ | cup | freshly-grated parmigiano-reggiano; cheese |
Directions
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@...
10-22-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000