02.21.2012 / Crawfish Grits

Happy Fat Tuesday!

In honor of Mardi Gras, I am sharing my favorite southern recipe.
It is an Emeril Lagasse recipe that I have been making on New Year's Day forever, but I think it is only fitting for fat tuesday as well!
Not only is it one of the best things you will ever taste, it is super easy.So, eat up...and then go on a cleanse!


1 Lb Peeled Crawfish Tails (you can buy these already peeled and frozen)



2 Tbls Olive Oil

1 Cup Chopped Onions

1 Tbls Chopped Garlic

2 Cups Beef Stock

3 Cups half and half

1 1/2 cups quick cooking white grits (I use organic whole grits that are not "quick cooking" and they work great and fast!

1/2 Cup Parmigiano-Reggiano Grated Cheese


In a mixing bowl, toss the crawfish tails with the salt and the cayenne. In a 3 qt. sauce pan, over medium heat add the olive oil.When the oil is hot, add the onions.
Add the crawfish and garlic.Continue to cook for two 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 two minutes.Add the grits and stir constantly until they are tender (about 10 minutes).Add the cheese and stir.
Serve it, take a nap, then eat more!


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