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  • The base number of servings for this recipe is 4
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    Crawfish and Grits

    Shrimp and grits is a classic but this recipe uses tasty crawfish in the sauce and salty cotija cheese in the grits for a fresh new take on traditional.

     

    Cesar Zapata is the Chef at The Federal Food, Drink & Provisions.

     

     

     


    Ingredients
    For the Crawfish Gravy
    4
    tablespoons
    unsalted butter
    3
    tablespoons
    all-purpose flour
    1
    cup
    finely chopped onion
    3/4
    cup
    fresh corn kernels
    3/4
    cup
    sliced andouille sausage
    1/4
    cup
    finely chopped poblano peppers
    1/4
    cup
    minced celery
    1
    teaspoon
    kosher salt
    1/2
    teaspoon
    freshly ground black pepper
    1
    bay leaf
    1/4
    teaspoon
    chipotle chile powder
    1/4
    teaspoon
    Creole seasoning
    2
    cups
    milk, plus extra as needed
    3/4
    cup
    seeded diced tomatoes
    1
    pound
    peeled crawfish tails
    2
    dashes
    worcestershire sauce
    For the Grits
    2 1/4
    cups
    milk
    1
    cup
    stone ground grits (not instant), preferably Anson Mills
    1/4
    cup
    unsalted butter
    1/4
    cup
    shredded monterey jack cheese
    1/4
    cup
    Crumbled cotija cheese
    1
    teaspoon
    Creole seasoning
    *
    Kosher salt to taste
    Directions
    To make the crawfish gravy, melt the butter in a large skillet over medium-high heat. Add the flour to the melted butter, stirring until it is incorporated. Cook for about 3 minutes.
    Add the onions, corn, andouille sausage, poblano peppers, celery, salt, black pepper, bay leaf, chipotle powder and Creole seasoning. Cook the mixture, while stirring, until golden brown. Add the milk and tomatoes to the mixture and cook for 15 minutes, while stirring.
    Add the crawfish and Worcestershire sauce and simmer for 2 minutes before removing the pan from the heat. If gravy is too thick add more milk. Season to taste and keep warm.
    To make the grits, bring the milk to a boil in a small pot. Slowly stir in the grits. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a simmer, cover with a lid, lower the temperature, and cook for approximately 30 minutes, stirring occasionally. Add more liquid if necessary.
    The grits are done when they are smooth and creamy. Stir in the butter and the rest of the ingredients until all ingredients have melted and incorporated. Season to taste.
    Serve grits in a bowl and top with crawfish gravy.

    The base number of servings for this recipe is 4
    OK

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