Crawfish and Grits

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Ingredients
  • 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
    • For The Grits:
  • 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
Instructions

  • 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.
    • To Prepare the Crawfish:
  • Rinse crawfish, drain, pat dry.
  • Place 1 tablespoon of olive oil and 2 tablespoons butter in a skillet over medium heat.
  • Add onion, bell pepper, and celery and saute for about 5 minutes, add 1/2 the spices and garlic, mix well and cook 1 minute more.
  • Add crawfish and remaining spices, cook for about 5 minutes, add broth, bring to boil, reduce to simmer and cook for about 5 minutes on low.
  • Serve over hot cooked grits. 

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