Most of my New Orleans dishes are prompted by homesickness or a yearning for my family. My sister sent me this video of my Niece and Nephew getting ready for their first Mardi Gras parade. After one viewing of my precious pint sized relatives filled with so much excitement and anticipation for their first parade of the season I knew I would be whipping up a New Orleans inspired dish on Saturday evening. I love their dance moves, their outfits, the big brother's profound advice when his little sister takes a fall and both of their willingness to " Laissez Le Bon Temps Roulet"! And don't worry, Sawyer wore pants to the parade.
Andouille Cheese Grits with Crawfish Sauce
Courtesy Emeril Lagasse
Ingredients
- 1/2 pound chopped andouille sausage
- 4 1/2 cups whole milk
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne
- 1 tablespoon butter
- 2 cups quick white grits
- 1 cup grated white cheddar cheese
- 1 cup flour
- 1 cup bread crumbs
- Essence, recipe in link above
- 2 eggs, beaten with 1 tablespoon of milk
- 1/4 cup plus 1 tablespoon olive oil
- 12 cup minced yellow onions
- 1 tablespoon chopped garlic
- 1 pound Louisiana crawfish tails (NO CHINESE CRAWFISH)
- 1 cup heavy cream
- Dash of Tabasco hot sauce
- Dash of Worcestershire sauce
- 1/4 cup chopped green onions, green part only
- 2 ounces grated Parmigiano-Reggiano cheese
Directions
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 9x13 glass pan lined with greased parchment paper.
Refrigerate the grits until firm. Or place in the freezer for 30 minutes. Using a 2-inch round cutter (I used an egg ring that was about 3 inches because I didn't have a round cookie cutter) , cut the grits into six rounds (I got about eight rounds).
Season the flour and bread crumbs with 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 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.
