cateory: specialty
Andouille Cheese Grits Smothered With Creamy Crawfish Sau
Reviews: 198
Ingredients:
- 1/2 Pound Andouille sausage; chopped
- 4 1/2 Cup Whole milk
- 1−1/2 Teaspoon Salt
- 1/4 Teaspoon Cayenne pepper
- 1 Tablespoon Butter
- 2 Cup Quick white grits
- 1 Cup Grated white cheddar cheese
- 1 Cup Flour
- 1 Cup Bread crumbs
- Emeril\'s Essence
- 2 Eggs; beaten with
- 1 Tablespoon Milk
- 1/4 Cup Olive oil; plus
- 1 Tablespoon Olive oil
- 1/2 Cup Minced yellow onions
- 1 Tablespoon Chopped garlic
- 1 Pound Louisiana crawfish tails (NOT CHINESE CRAWFISH)
- 1 Cup Heavy cream
- 1 Dash Crystal hot sauce
- 1 Dash Worcestershire sauce
- 1/4 Cup Chopped green onions; green part only
- 2 Ounce Grated Parmigiano−Reggiano cheese
How to make
Andouille Cheese Grits Smothered With Creamy Crawfish Sau
Andouille Cheese Grits Smothered With Creamy Crawfish Sau
- 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 1/4 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
Comments for
Andouille Cheese Grits Smothered With Creamy Crawfish Sau
Andouille Cheese Grits Smothered With Creamy Crawfish Sau
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