Recipe - Crawfish Smothered Grits

1 pound Peeled crawfish tails
Salt
Cayenne
2 tablespoon Olive oil
1 cup Chopped onions
1 tablespoon Chopped garlic
2 cup Beef stock
3 cup Half and half
1 One half cup Quickcooking white grits
One half cup Freshly grated
ParmigianoReggiano cheese

EMERIL LIVE SHOW #EMIB12, CREOLE JAZZ BRUNCH

In a mixing bowl, toss the crawfish tails with salt and cayenne. In a
3quart 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 mediumlow 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 recipeludigest by molony molony@scsn.net on Feb 28, 1998