Crawfish Smothered Grits

2013-01-06
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Ingredients

  • 1 pound peeled crawfish tails
  • Salt
  • Cayenne
  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 1 tablespoon chopped garlic
  • 2 cups beef stock
  • 3 cups half-and-half
  • 1 1/2 cups quick-cooking white grits
  • 1/2 cup freshly grated Parmigiana-Reggiano cheese

Method

Step 1

In a mixing bowl, toss the crawfish tails with salt and cayenne.

Step 2

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.

Step 3

Saute for 2 minutes, or until the onions are soft.

Step 4

Add the crawfish and garlic. Continue to cook for 2 minutes.

Step 5

Add the stock and half-and-half to the pan. Season with salt and cayenne. Bring the liquid to a boil.

Step 6

Reduce the heat to medium-low and simmer for 2 minutes.

Step 7

Add the grits and stir constantly until they are very tender, about 10 minutes.

Step 8

Add the cheese and stir to mix and melt it.

Step 9

Serve warm.

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