Crawfish and Grits (serves 8)

Ingredients

  • 2 cloves garlic, minced
  • 1 cup chopped yellow onion
  • 1/3 cup diced celery, red bell pepper, and green bell pepper
  • 1 andouille (Cajun) sausage link
  • 1 lb. crawfish tail meat
  • 1/2 tsp crushed red pepper
  • fresh lemon juice (about 1/2 of a
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon Worcestershire
  • couple of dashes of Tabasco
  • 10 T butter cut into chunks
  • I cup of uncooked, stone ground grits cooked according to package directions Salt and pepper to taste

Directions:

Cut sausage into half moon pieces and sauté over low heat with olive oil and all veggies. Once veggies are soft (about 10-15 minutes) add thyme, Worcestershire, red pepper, salt, and pepper.

Add crawfish and sauté until just cooked through. This will take about 3-5 minutes. Finish sauce by whisking in cold chunks of butter. Add lemon juice and check seasonings. Add Tabasco if you want a little kick!

To Make the Grit Cakes:

Cook grits according to package directions. I like to cook them in chicken broth. Allow to set up in a casserole. You want grits to be about 1/2 to 1 inch in thickness in depth in the casserole. Allow to cool in refrigerator over night. Cut grits into desired shape (I like triangles), dry both sides with a paper towel and dust with flour. Sauté over medium high heat until golden on each side.

Place grit cakes in the bottom of a shallow bowl. Top with crawfish and enjoy!!!!

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