|
Title: Crawfish Smothered Grits Categories: None Yield: 1 Servings 1 lb Peeled crawfish tails Salt Cayenne 2 tb Olive oil 1 c Chopped onions 1 tb Chopped garlic 2 c Beef stock 3 c Half and half 1 1/2 c Quick-cooking white grits 1/2 c Freshly grated -Parmigiano-Reggiano cheese EMERIL LIVE SHOW #EMIB12, CREOLE JAZZ BRUNCH 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. Yield: 8 to 10 servings Recipe adapted from Emeril's Creole Christmas, by Emeril Lagasse, published by William Morrow Posted to recipelu-digest by molony |