Name: Crawfish Smothered Grits
Ingredients: 1 lb Peeled crawfish tails; Salt; Cayenne; 2 tb Olive oil; 1 c Chopped onions; 1 tb Chopped garlic; 2 c Beef stock; 3 c Half and half; 1 1/2 c Quick-cooking white grits; 1/2 c Freshly grated Parmigiano-Reggiano cheese

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Dairy, Eggs			1	Servings

INGREDIENTS

1	lb	Peeled crawfish tails
		Salt
		Cayenne
2	tb	Olive oil
1	c	Chopped onions
1	tb	Chopped garlic
2	c	Beef stock
3	c	Half and half
1 1/2	c	Quick-cooking white grits
1/2	c	Freshly grated Parmigiano-Reggiano cheese

INSTRUCTIONS

EMERIL LIVE SHOW #EMIB12, CREOLE JAZZ BRUNCH
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 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.
Yield: 8 to 10 servings
Recipe adapted from Emeril's Creole Christmas, by Emeril Lagasse, published
by William Morrow
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 28, 1998

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