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 Parmigiano-Reggiano cheese
Directions
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.
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By jmcca1964
on April 15, 2012
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Fantastic, fast, and a great use for the crawfish we couldn't finish the night before. It is rich and just a dash of heat, with lots of crawfish flavor. We used pecorino Romano since we were out of Parmesan. Sooo good.
By Difficult
Maryland
on October 26, 2010
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I made this for the first time to try something different with some crawfish tails we bought. The recipe was very easy to follow and came out perfect. We love both crawfish and grits so this was a natural. I cut the recipe in half for 3 people and there was a little left over. It went perfectly with some fresh cornbread. Highly recommended.
By koldham
Port Jervis, NY
on December 19, 2009
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I have made this two times, both times with chicken broth instead of beef. It turned out great! Have extra parmesan at the table so you can add more if you wish.
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