Crawfish And Grits Recipes

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CRAWFISH AND GRITS



Crawfish and Grits image

Provided by [email protected]

Time 30m

Number Of Ingredients 25

1 lb crawfish, peeled, rinsed
1/2 cup beef broth, low sodium
1/2 cup bell pepper, diced
1/2 cup white onion, diced
1/4 cup celery, diced
1/4 cup green onions, diced
3 cloves garlic, minced
1 teaspoon creole seasoning
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cayenne pepper
2 tablespoon butter, unsalted
extra virgin olive oil
1 cup grits
1 cup water
1 cup milk
1 cup beef or chicken broth, low sodium + extra to thin grits as they cook
1 stick of butter
1 cup sharp cheddar cheese, grated
1 teaspoon creole seasoning
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
hot sauce to serve

Steps:

  • Prepare the grits first.
  • In a large pot bring all liquids to boil, add butter and seasonings.
  • Slowly stir in grits while whisking nonstop for about two minutes.
  • Reduce heat to low and cook grits, stirring occasionally for about 20 minutes.
  • Adding extra broth as needed to keep the grits thin.
  • Add cheese and whisk well, add more broth if needed.

Nutrition Facts : ServingSize 4

CRAWFISH AND GRITS WITH POACHED EGGS



Crawfish and Grits with Poached Eggs image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 35

8 tablespoons (1 stick) salted butter
2 stalks celery, chopped
1 medium onion, chopped
1/2 green bell pepper, chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1 pound Louisiana crawfish
1 heaping tablespoon all-purpose flour
1 1/2 cup chicken broth or stock
2 dried bay leaves
Cajun Select Seasoning, recipe follows, to taste
Hot sauce, to taste
Kosher salt and freshly ground black pepper
Easy Oven Grits, recipe follows
4 Poached Eggs, recipe follows
3 tablespoons sliced green onions, for garnish
2 tablespoons granulated garlic
2 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon cayenne pepper
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
1 teaspoon dried basil
1 teaspoon ground celery seed
1 teaspoon dried oregano
6 cups chicken stock or broth
Kosher salt and freshly ground black pepper
1 cup stone-ground grits
1/2 cup heavy cream, warmed
2 tablespoons salted butter
4 ounces goat cheese, sliced or crumbled
6 large eggs
2 teaspoons apple cider vinegar
Pinch of kosher salt

Steps:

  • Melt the butter in a large saute pan over medium-high heat. Add the celery, onions and bell peppers and saute until the vegetables are softened, 10 to 12 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and stir until combined.
  • Add the crawfish and saute for 5 minutes. Sprinkle in the flour and stir into the crawfish to make a thick mixture. Pour in the chicken stock and stir to deglaze the pan. Add the bay leaves. Season with Cajun Select Seasoning and hot sauce to taste. Bring to a simmer and cook, stirring, until the sauce has thickened, the flavors have developed and the crawfish are tender to the bite (though still firm), about 10 minutes.
  • Serve the crawfish over grits with a poached egg. Garnish with green onions.
  • Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.
  • Heat the oven to 350 degrees F.
  • Add the chicken stock, grits, 1 teaspoon salt and 1/2 teaspoon pepper to a 3-quart baking dish and stir to combine. Bake, stirring after 30 minutes, until the grits have thickened and absorbed the stock, about 1 hour.
  • Remove the grits from the oven and whisk in the heavy cream, butter and goat cheese to finish and loosen the grits. Taste and adjust seasoning as necessary.
  • Fill a large high-sided skillet halfway with water. Heat over medium heat to a very light simmer and stir in the vinegar and salt.
  • Crack an egg into a ramekin. Use a spoon to stir the water to create a whirlpool then drop the egg right into the center of the skillet. Cook until the whites have set and the yolks are still runny, 4 to 5 minutes, then remove using a slotted spoon, letting the water drain off. Repeat with remaining eggs.

CRAWFISH AND GRITS



Crawfish and Grits image

Make and share this Crawfish and Grits recipe from Food.com.

Provided by Shawn C

Categories     Crawfish

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 lb peeled crawfish tail
1/2 teaspoon salt
1/2 teaspoon cayenne
2 tablespoons olive oil
1 cup chopped onion
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

Steps:

  • 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 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.

Nutrition Facts : Calories 332.4, Fat 16.2, SaturatedFat 8, Cholesterol 97.8, Sodium 499.2, Carbohydrate 29.8, Fiber 0.8, Sugar 1.2, Protein 16.5

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