Looking for something quick and easy to do with the leftovers from yesterday’s crawfish boil? This recipe is perfect. And YES, I am slightly obsessed with (fill in the blank) and grits. I know I recently posted a recipe for shrimp & grits on the blog and you know what’s sad? Between that post and this one, I ordered that in a restaurant for our anniversary! I’m obsessed!
This recipe has it all. It’s full of flavor, really quick to cook and only uses minimal dishes in the kitchen, making cleanup a breeze. It also doesn’t call for a ton of ingredients – a little unheard of in an Emeril recipe. We were really pleased with this recipe and I think it would work with shrimp also, just cook them first. Love.
1 lb peeled crawfish tails
2 tsp olive oil
1 cup chopped onions
1 tbsp chopped garlic
2 cups beef stock (I used broth)
3 cups half & half (I used fat-free half & half)
1.5 cups quick cook grits
1 half cup freshly grated Parmegiano-Reggianno cheese
Heat the oil in a large nonstick pan. Once the oil is hot, add the onions, season with salt and cayenne. If your crawfish were not leftover from a crawfish boil (aka store-bought), season those with some salt and cayenne too. Let the onions cook until tender, then add the crawfish and garlic. Stir well and cook another two minutes. Add the stock and half & half, season generously with the salt and cayenne (you really could just use some Cajun blend) and bring to a boil.
Once it’s boiling, reduce the heat to medium-low and simmer two minutes. Add the grits and stir constantly until they are tender, about ten minutes. Add the cheese and stir in until it’s well incorporated and melted. Serve hot.