This is one of the easiest Emeril recipes I have ever made. His recipes are normally accompanied by mile long ingredient lists and several detailed steps. Don't get me wrong, it is always worth it - I find his recipes to be reliably delicious every time. But it was refreshing to find one that was such a cinch. Give this a try next time you have crawfish on hand - you won't be disappointed!Crawfish Smothered Grits
Adapted from Emeril Lagasse
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
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 generously 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.
Click Here for My Adapted Printable Recipe
