Recipe: Crawfish-smothered Grits

See, he really likes crawfish, and I love anything over grits. It was the perfect recipe, and it comes from the king of BAM!, Emeril Lagasse

Crawfish is just available frozen right now. My husband picked up a package from a seafood store in the Baltimore, but the owner said he should be getting fresh crawfish from the Gulf pretty soon. However, I have seen packages of frozen crawfish tails in the grocery section of Wal-Mart, of all places. 

What's even better is that it's a fairly easy recipe to make, and comes together pretty quickly.

Crawfish-Smothered Grits
Originally from The Food Network

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• 1 pound peeled crawfish tails
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  • Salt
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  • Cayenne
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• 2 tablespoons olive oil
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• 1 cup chopped onions
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• 1 tablespoon chopped garlic
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• 2 cups beef stock
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• 3 cups half and half
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• 1 1/2 cups quick-cooking grits
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• 1/2 cup freshly grated Parmigiano-Reggiano cheese
  
  Heat the olive oil in a three-quart saucepan over medium heat. Saute the onions until transparent, and then season with salt and cayenne. Add the crawfish and garlic, and continue to cook for two minutes. Add the stock and half and half. Season to taste with salt and cayenne, and then bring the liquid to a boil. Let the liquid reduce. 
  
  Now, the recipe here calls for cooking the grits in this stock/half&half liquid, but I prefer the crawfish and sauce to be draped over my grits, rather than mixed together with them. So I cooked the grits separately, but if you'd like, this is the point where you would add the grits and stir constantly until very tender, about 10 minutes. Add the cheese and stir to mix. Serve immediately.
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