Ingredients Jump to Instructions ↓

  1. 1 pound peeled crawfish tails

  2. 1 teaspoon salt

  3. 1/2 teaspoon cayenne

  4. 2 tablespoons olive oil

  5. 1 cup chopped yellow onions

  6. 1 tablespoon plus 1 teaspoon chopped garlic

  7. 2 cups Duck Stock

  8. 3 cups half-and-half

  9. 1 1/2 cups quick-cooking white grits

  10. 1/2 cup freshly grated Parmigiano Reggiano cheese

Instructions Jump to Ingredients ↑

  1. Toss the crawfish tails with the salt and cayenne pepper in a medium-size mixing bowl.

  2. Heat the olive oil in a 3-quart saucepan over medium heat. Add the onions and cook, stirring, until slightly soft, about 2 minutes. Add the crawfish and garlic and cook, stirring, for 2 minutes. Add the stock and half-and-half and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 2 minutes. Add the grits and stir constantly until they are tender and creamy, about 10 minutes. Add the cheese and stir to mix and melt it. Serve warm.

  3. Yield : 8 to 10 servings


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