Crawfish and Cheese Grits
My mother, sister, and I all love shrimp and grits—but neither my mother nor my sister can eat shrimp anymore because of its iodine content. Crawfish, on the other hand, is a freshwater shellfish, meaning it is low in iodine. This means my mother and sister can eat crawfish without it triggering their health issues.
So we started replacing shrimp with crawfish, and it has turned out very well. Crawfish with smoked sausage and cheese grits is one of those dishes, and it's so good I even make it when they are not around!
Crawfish has always always been one of my favorites, and now I can enjoy it more knowing that it's something my mother and sister can eat. If you've never tried this shellfish, it is well worth giving it a try.
For the crawfish:
- 1 pound smoked sausage, sliced
- 1 onion, thinly sliced
- 2 Tablespoons butter
- 2 clove garlic, minced
- 2 Tablespoons flour
- 2 cups chicken broth
- 1/2 pound crawfish tail meat
- 1 1/4 teaspoons Cajun seasoning
For the cheese grits:
- 2 cups chicken broth
- 2 cups whole milk
- 1/2 cup butter
- 2 clove garlic, grated
- 1 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1 cup stone-ground yellow grits
- 1 cup favorite cheese (I used cheddar)
Step 1: Prepare the Crawfish
- In a cast-iron skillet or heavy fry pan, cook the sausage over medium heat for about 15 minutes. Remove the sausage from the pan and set aside. Leave the drippings in the pan.
- To the pan, add the onion and garlic. Cook until soft, about 4 minutes, stirring constantly.
- Add the butter and let it melt. Whisk in flour and cook for 2 minutes, whisking the whole time.
- Whisk in broth, crawfish, and Cajun seasoning. Bring to a boil, reduce heat to medium, and simmer until it gets thick, about 4 minutes, whisking constantly.
Step 2: Prepare the Cheese Grits
- In a medium saucepan, add broth, butter, milk, garlic, salt, and pepper. Bring it to a boil over medium-high heat
- Slowly whisk in the grits. Reduce heat to medium-low. Cover and cook, occasionally whisking, until grits are nice and thick, about 20 minutes.
- Remove from heat and slowly whisk in cheese. Add up to 2 tablespoons of milk if the grits start getting too thick.
- Serve right away with crawfish mixture on top.
© 2022 Brenda