Crawfish Smothered Grits

Recipe Ingredients

1 lb	454g / 16oz	Peeled crawfish tails
		Salt - to taste
		Cayenne pepper - to taste
2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Chopped onions
1 tablespoon	15ml	Chopped garlic
2 cups	474ml	Beef stock
3 cups	711ml	Half-and-half
1 1/2 cups	355ml	Quick-cooking white grits
1/2 cup	73g / 2.6oz	Freshly-grated Parmigiano-Reggiano cheese

Recipe Instructions

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.

This recipe yields 8 to 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - adapted from his CREOLE CHRISTMAS (c) 1997 - William Morrow Publishing - From the TV FOOD NETWORK - (Show # EM-1B12 broadcast 02-27-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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