Crawfish Smothered Grits
Adapted from Emeril Lagasse
- 1 pound peeled crawfish tails
- 2 tablespoons olive oil
- 1 cup chopped onions
- 1 tablespoon chopped garlic
- 2 cups beef stock
- 3 cups half and half
- 1 1/2 cups quick-cooking white grits
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
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. 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 generously 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.