Creamy Crawfish and Grits
Crawfish and grits is a delicious southern dish, that is a cross between shrimp and grits and crawfish etouffee. The Crawfish are cooked in a cream sauce and served over the creamy stone ground grits. The dish is often served with a side of collard greens or kale. Crawfish and grits is a hearty dish that is perfect for a winter meal. The cream sauce is rich and flavorful, and the grits add a nice touch of texture. The dish can be made with either fresh or frozen Crawfish, and it can be served with either white or yellow stone ground grits. Crawfish and grits is a dish that will leave you feeling full and satisfied.
Ingredients
- 1 Cup Papa Tom's Stone Ground Grits Uncooked
- 3 Cups Water
- 1/2 tsp Salt
- 3/4 Cup Crawfish Tails or more...
- 1/4 Cup Unsalted Butter
- 1/4 Cup All-Purpose Flour
- 3 Cups Whole Milk
- 1 tsp Papa Tom's Cajun Seasoning
- 1 Cup Shredded Cheddar Cheese 4 oz.
- 1/2 tsp Salt
Instructions
- Using the grits, water, and 1/2 tsp salt to make the recipe: Papa Tom’s Stone Ground Grits
- Meanwhile, heat the crawfish tails in a large skillet over medium heat until lightly browned and crispy, about 5 minutes.
- Add the butter and flour to the skillet and cook, stirring constantly, for 2 minutes.
- Slowly add the milk to the skillet, whisking constantly until it comes to a boil.
- Add the salt and cajun seasoning and cook for 2 minutes.
- Stir in the cheddar cheese until melted.
- Serve the grits with the crawfish mixture on top. Enjoy!