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  • Andouille Cheese Grits Smothered With Creamy Crawfish Sauce

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    Andouille Cheese Grits Smothered With Creamy Crawfish Sauce
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/2 lb Andouille sausage minced
    • 4 1/2 c. Whole lowfat milk
    • 1 1/2 tsp Salt
    • 1/4 tsp Cayenne pepper
    • 1 Tbsp. Butter
    • 2 c. Quick white grits
    • 1 c. Grated white cheddar cheese
    • 1 c. Flour
    • 1 c. Bread crumbs see * Note
    • 2 x Large eggs beaten with
    • 1 Tbsp. Lowfat milk
    • 1/4 c. Extra virgin olive oil plus
    • 1 Tbsp. Extra virgin olive oil
    • 1/2 c. Chopped yellow onions
    • 1 Tbsp. Minced garlic
    • 1 lb Louisiana crawfish tails (NOT CHINESE CRAWFISH)
    • 1 c. Heavy cream
    • 1 dsh Crystal warm sauce
    • 1 dsh Worcestershire sauce
    • 1/4 c. Minced green onions, green part only
    • 2 ounce Grated Parmigiano-Reggiano cheese

    Directions

    1. Render the sausage in a saucepan, over medium-high heat, cooking about 4 min. Add in the lowfat 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 in the cheese and stir till the cheese melts. Cook, uncovered, for 4 to 5 min, or possibly till the grits are tender and creamy. Pour the grits into a greased square glass pan. Chill the grits till hard.
    2. 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 c. of the extra virgin olive oil in a large skillet. When the oil is warm, pan-fry the cakes for 3 min on each side.
    3. In a saute/fry pan, heat the remaining extra virgin olive oil. When the oil is warm, add in the onions. Season the onions with Essence. Saute/fry for 1 minute. Add in the garlic and crawfish tails. Season with Essence. Saute/fry for 1 minute. Add in the cream and bring up to a boil. Reduce to a simmer and cook for 3 to 4 min, or possibly till the cream has thickened. Season the sauce with warm sauce, Worcestershire sauce, salt and pepper. Stir in the green onions and cheese.
    4. To serve, spoon the Crawfish Sauce over the Andouille Grit Cakes.
    5. This recipe yields 6 servings.

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