CRAWFISH AND GRITS

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Crawfish and Grits

Rating: 5

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Serving Size: 4

Ingredients

• 1 lb crawfish, peeled, rinsed
• 1/2 cup beef broth, low sodium
• 1/2 cup bell pepper, diced
• 1/2 cup white onion, diced
• 1/4 cup celery, diced
• 1/4 cup green onions, diced
• 3 cloves garlic, minced
• 1 teaspoon creole seasoning
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 2 tablespoon butter, unsalted
• extra virgin olive oil
For The Grits:
• 1 cup grits
• 1 cup water
• 1 cup milk
• 1 cup beef or chicken broth, low sodium + extra to thin grits as they cook
• 1 stick of butter
• 1 cup sharp cheddar cheese, grated
• 1 teaspoon creole seasoning
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• hot sauce to serve

Instructions

• Prepare the grits first.
• In a large pot bring all liquids to boil, add butter and seasonings.
• Slowly stir in grits while whisking nonstop for about two minutes.
• Reduce heat to low and cook grits, stirring occasionally for about 20 minutes.
• Adding extra broth as needed to keep the grits thin. 
• Add cheese and whisk well, add more broth if needed. 
To Prepare the Crawfish:
• Rinse crawfish, drain, pat dry.
• Place 1 tablespoon of olive oil and 2 tablespoons butter in a skillet over medium heat.
• Add onion, bell pepper, and celery and saute for about 5 minutes, add 1/2 the spices and garlic, mix well and cook 1 minute more.
• Add crawfish and remaining spices, cook for about 5 minutes, add broth, bring to boil, reduce to simmer and cook for about 5 minutes on low.
• Serve over hot cooked grits.