Recipe - Andouille Cheese Grits Smothered With Creamy Crawfish Sau

One half pound Andouille sausage; chopped
4 One half cup Whole milk
1 One half teaspoon Salt
One fourth teaspoon Cayenne pepper
1 tablespoon Butter
2 cup Quick white grits
1 cup Grated white cheddar cheese
1 cup Flour
1 cup Bread crumbs
Emeril's Essence; see * Note
2 Eggs; beaten with
1 tablespoon Milk
One fourth cup Olive oil; plus
1 tablespoon Olive oil
One half cup Minced yellow onions
1 tablespoon Chopped garlic
1 pound Louisiana crawfish tails
(NOT CHINESE CRAWFISH)
1 cup Heavy cream
1 ds Crystal hot sauce
1 ds Worcestershire sauce
One fourth cup Chopped green onions; green
part only
2 ounce Grated ParmigianoReggiano
cheese

* Note: See the "Emeril's Essence Information" recipe which is
included in this collection.

Render the sausage in a saucepan, over mediumhigh heat, cooking
about 4 minutes. Add the 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 the cheese and stir until the cheese melts. Cook,
uncovered, for 4 to 5 minutes, or until the grits are tender and
creamy. Pour the grits into a greased square glass pan. Refrigerate
the grits until firm. Using a 2inch 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 One fourth cup of the olive
oil in a large skillet. When the oil is hot, panfry the cakes for 3
minutes on each side. In a saute pan, heat the remaining olive oil.
When the oil is hot, add the onions. Season the onions with Essence.
Saute for 1 minute. Add the garlic and crawfish tails. Season with
Essence. Saute for 1 minute. Add the cream and bring up to a boil.
Reduce to a simmer and cook for 3 to 4 minutes, or until the cream
has thickened. Season the sauce with hot sauce, Worcestershire sauce,
salt and pepper. Stir in the green onions and cheese. To serve, spoon
the Crawfish Sauce over the Andouille Grit Cakes. This recipe yields
6