Braden Family Cookbook

Chuck Braden

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CRAWFISH SMOTHERED GRITS                         Recipe Courtesy of Emeril Lagasse 

1 pound peeled crawfish tails
2 tablespoons olive oil
1 cup chopped onions
1 tablespoon chopped garlic
2 cups beef stock
3 cups half and half
1 ˝ cups quick cooking white grits
˝ cup freshly grated Parmigiana Reggiano cheese

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. Sauté 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