Andouille Cheese Grits Smothered With Creamy Crawfish Sauce

Recipe Ingredients

1/2 lb	227g / 8oz	Andouille sausage - chopped
4 1/2 cups	1066ml	Whole milk
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper
1 tablespoon	15ml	Butter
2 cups	474ml	Quick white grits
1 cup	146g / 5.1oz	Grated white cheddar cheese
1 cup	62g / 2.2oz	Flour
1 cup	146g / 5.1oz	Bread crumbs
		Emeril's Essence - see * hints
2		Eggs - beaten with
1 tablespoon	15ml	Milk
1/4 cup	59ml	Olive oil - plus
1 tablespoon	15ml	Olive oil
1/2 cup	31g / 1.1oz	Minced yellow onions
1 tablespoon	15ml	Chopped garlic
1 lb	454g / 16oz	Louisiana crawfish tails (NOT CHINESE CRAWFISH)
1 cup	237ml	Heavy cream
1		Crystal hot sauce
1		Worcestershire sauce
1/4 cup	15g / 0.5oz	Chopped green onions, green part only
2 oz	56g	Grated Parmigiano-Reggiano cheese

Recipe Instructions

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.

 

Hints

See the "Emeril's Essence Information" recipe which is included in this collection.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B28 broadcast 04-01-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.