Andouille Cheese Grits Smothered With Creamy Crawfish Sau Recipe Halltaste

Andouille Cheese Grits Smothered With Creamy Crawfish Sau

• 1/2 Pound Andouille sausage; chopped 
• 4 1/2 Cup Whole milk 
• 1−1/2 Teaspoon Salt 
• 1/4 Teaspoon Cayenne pepper 
• 1 Tablespoon Butter 
• 2 Cup Quick white grits 
• 1 Cup Grated white cheddar cheese 
• 1 Cup Flour 
• 1 Cup Bread crumbs 
• Emeril's Essence 
• 2 Eggs; beaten with 
• 1 Tablespoon Milk 
• 1/4 Cup Olive oil; plus 
• 1 Tablespoon Olive oil 
• 1/2 Cup Minced yellow onions 
• 1 Tablespoon Chopped 
• 1 Pound Louisiana crawfish tails (NOT CHINESE 
• 1 Cup Heavy cream 
• 1 Dash Crystal hot sauce 
• 1 Dash Worcestershire sauce 
• 1/4 Cup Chopped green onions; green part only 
• 2 Ounce Grated Parmigiano−Reggiano cheese 
• 6 servings. 
• 7 Fat; 0 Other Carbohydrates 

Directions:

• Render the sausage in a saucepan, over medium−high heat, cooking 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 bread crumbs with Emeril's 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 bread crumbs, coating each cake completely.
• Heat 1/4 cup of the olive oil in a large skillet.
• When the oil is hot, pan−fry the cakes for 3 minutes on each side.
• In a saute pan, heat the remaining olive oil.
• When the oil is hot, add the onions.
• Season the onions with Essence. Saute for 1 minute.
• Add the garlic and crawfish tails.
• Season with Essence. Saute for 1 minute.
• Add the cream and bring up to a boil. Reduce to a simmer 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 Andouille Grit Cakes.

This recipe yields 6