Recipe

Andouille Cheese Grits With Crawfish Sauce

Creole style brunch dish perfect for any occasion.

  • Yield: 6 servings

Ingredients

  • 1/2 pound chopped andouille sausage
  • 4 1/2 cups whole milk
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cayenne
  • 1 tablespoon butter
  • 2 cups quick white grits
  • 1 cup grated white cheddar cheese
  • 1 cup all-purpose flour
  • 1 cup fine dried breadcrumbs
  • Essence
  • 2 eggs, beaten with 1 tablespoon of milk
  • 1/4 cup plus 1 tablespoon olive oil
  • 1/2 cup minced yellow onions
  • 1 tablespoon chopped garlic
  • 1 pound peeled Louisiana crawfish tails
  • 1 cup heavy cream
  • Dash hot sauce
  • Dash Worcestershire sauce
  • 1/4 cup chopped green onions, green part only
  • 2 ounces grated Parmigiano-Reggiano cheese

Directions

  • Cook the sausage in a saucepan over medium high heat for 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 2-inch round cutter, cut the grits into six rounds. Season the flour and breadcrumbs with 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 breadcrumbs, coating each cake completely. Heat 1/4 cup of the olive oil in a large skillet over medium heat. Add the grits cakes, and cook for 3 minutes per side. Heat the remaining olive oil in a large skillet over medium heat. Add the onions and season with Essence. Cook, stirring, for 1 minute. Add the garlic and crawfish tails, and season Essence. Cook, stirring, for 1 minute. Add the cream and bring to a boil. Reduce the heat to medium-low 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 grits cakes.