Braden Family Cookbook
Recipe Courtesy of Emeril Lagasse
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