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Categories:
sausage milk salt cayenne pepper butter white grits Cheddar cheese flour bread crumbs eggs milk extra-virgin olive oil plus extra-virgin olive oil yellow onions garlic crawfish tails heavy cream Crystal Worcestershire sauce green onions cheese
Viewed: 54 - Published at: 8 years agoIngredients
- 1/2 lb Andouille sausage minced
- 4 1/2 c. Whole lowfat milk
- 1 1/2 tsp Salt
- 1/4 tsp Cayenne pepper
- 1 Tbsp. Butter
- 2 c. Quick white grits
- 1 c. Grated white cheddar cheese
- 1 c. Flour
- 1 c. Bread crumbs see * Note
- 2 x Large eggs beaten with
- 1 Tbsp. Lowfat milk
- 1/4 c. Extra virgin olive oil plus
- 1 Tbsp. Extra virgin olive oil
- 1/2 c. Chopped yellow onions
- 1 Tbsp. Minced garlic
- 1 lb Louisiana crawfish tails (NOT CHINESE CRAWFISH)
- 1 c. Heavy cream
- 1 dsh Crystal warm sauce
- 1 dsh Worcestershire sauce
- 1/4 c. Minced green onions, green part only
- 2 ounce Grated Parmigiano-Reggiano cheese
Method
- Render the sausage in a saucepan, over medium-high heat, cooking about 4 min.
- Add in the lowfat 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 in the cheese and stir till the cheese melts.
- Cook, uncovered, for 4 to 5 min, or possibly till the grits are tender and creamy.
- Pour the grits into a greased square glass pan.
- Chill the grits till hard.
- 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 c. of the extra virgin olive oil in a large skillet.
- When the oil is warm, pan-fry the cakes for 3 min on each side.
- In a saute/fry pan, heat the remaining extra virgin olive oil.
- When the oil is warm, add in the onions.
- Season the onions with Essence.
- Saute/fry for 1 minute.
- Add in the garlic and crawfish tails.
- Season with Essence.
- Saute/fry for 1 minute.
- Add in the cream and bring up to a boil.
- Reduce to a simmer and cook for 3 to 4 min, or possibly till the cream has thickened.
- Season the sauce with warm 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.
