Crawfish and Grits

Lousiana answer to a Charleston Favorite

• Ready In: 35 mins
• Serves: 8-10

Ingredients

• 1  lb  peeled crawfish tail
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cayenne
• 2  tablespoons olive oil
• 1  cup  chopped onion
• 1  tablespoon  chopped garlic
• 2  cups  beef stock
• 3  cups half-and-half
• 1 1⁄2 cups  quick-cooking white grits
• 1⁄2 cup  freshly grated parmigiano-reggiano cheese

Directions

1. In a mixing bowl, toss the crawfish tails with salt and cayenne.
2. In a 3-quart saucepan, over medium heat, add the olive oil.
3. When the oil is hot, add the onions.
4. Season the onions with salt and cayenne.
5. Saute for 2 minutes, or until the onions are soft.
6. Add the crawfish and garlic.
7. Continue to cook for 2 minutes.
8. Add the stock and half and half to the pan.
9. Season with salt and cayenne.
10. Bring the liquid to a boil.
11. Reduce the heat to medium-low and simmer for 2 minutes.
12. Add the grits and stir constantly until they are very tender, about 10 minutes.
13. Add the cheese and stir to mix and melt it.