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Recipe Name: Andouille Cheese Grits Smothered With Creamy Crawfish Sau Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1/2 Pound(s) Andouille sausage, chopped
4 1/2 Cup(s) Whole milk
1 1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Cayenne pepper
1 Tablespoon(s) Butter
2 Cup(s) Quick white grits
1 Cup(s) Grated white cheddar cheese
1 Cup(s) Flour
1 Cup(s) Bread crumbs
Emeril's Essence, see * Note
2 Eggs, beaten with
1 Tablespoon(s) Milk
1/4 Cup(s) Olive oil, plus
1 Tablespoon(s) Olive oil
1/2 Cup(s) Minced yellow onions
1 Tablespoon(s) Chopped garlic
1 Pound(s) Louisiana crawfish tails
NOT CHINESE CRAWFISH
1 Cup(s) Heavy cream
1 Dash(s) Crystal hot sauce
1 Dash(s) Worcestershire sauce
1/4 Cup(s) Chopped green onions, green
part only
2 Ounce(s) Grated parmigiano-reggiano
cheese
Directions:
Note: See the "Emeril's Essence Information" recipe which is included
in this collection. 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 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EM-1B28 broadcast 04-01-1998)
Downloaded from their Web-Site - http://www.foodtv.com Formatted for
MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or-
MAD-SQUAD@prodigy.net 04-15-1998 Recipe by: Emeril Lagasse Converted
by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 846
Calories From Fat: 386
Total Fat: 43.8g
Cholesterol: 161.2mg
Sodium: 1276.6mg
Potassium: 507.9mg
Carbohydrates: 83g
Fiber: 2.5g
Sugar: 11.4g
Protein: 29.3g


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