Cooking Index - Cooking Recipes & IdeasAndouille Cheese Grits Smothered With Creamy Crawfish Sauce Recipe - Cooking Index

Andouille Cheese Grits Smothered With Creamy Crawfish Sauce

Type: Meat, Shellfish
Courses: Breakfast, Brunch
Serves: 6 people

Recipe Ingredients

1/2 lb 227g / 8ozAndouille sausage - chopped
4 1/2 cups 1066mlWhole milk
1 1/2 teaspoons 7.5mlSalt
1/4 teaspoon 1.3mlCayenne pepper
1 tablespoon 15mlButter
2 cups 474mlQuick white grits
1 cup 146g / 5.1ozGrated white cheddar cheese
1 cup 62g / 2.2ozFlour
1 cup 146g / 5.1ozBread crumbs
  Emeril's Essence - see * hints
2   Eggs - beaten with
1 tablespoon 15mlMilk
1/4 cup 59mlOlive oil - plus
1 tablespoon 15mlOlive oil
1/2 cup 31g / 1.1ozMinced yellow onions
1 tablespoon 15mlChopped garlic
1 lb 454g / 16ozLouisiana crawfish tails (NOT CHINESE CRAWFISH)
1 cup 237mlHeavy cream
1   Crystal hot sauce
1   Worcestershire sauce
1/4 cup 15g / 0.5ozChopped green onions, green part only
2 oz 56gGrated Parmigiano-Reggiano cheese

Recipe Instructions

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 square glass pan. Refrigerate the grits until firm.

Using a 2-inch round cutter, cut the grits into six rounds. Season the flour and bread crumbs with Emeril's 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 a 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.



See the "Emeril's Essence Information" recipe which is included in this collection.

EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B28 broadcast 04-01-1998) - Downloaded from their Web-Site -


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