Crawfish and Grits
By Bruce Mitchell
Video available only on Roku TV and Amazon Fire TV - search for "Blackstone"
Ingredients:
- 25-30 fresh Crawfish, or 1lb of frozen Crawfish meat
- 2 cups Quaker Grits
- 1 cube butter
- 1 cup Half and Half
- Cajun Seasoning
- Hot sauce
- Salt and Pepper
Directions:
- Place 25-30 fresh crawfish in boiling water (seasoned with salt or any other seasoning you want) for 5 minutes. Remove pot from heat and let them stand in the hot water for 30 minutes. Strain and set aside.
- Place 2 cups of Quaker Grits into a large sauce pan and add Cajun Seasoning to taste. Add ½ cube of butter and 4 cups of water.
- Place on hot griddle and cover – let it cook for about 20 minutes.
- While the grits are cooking – break open the crawfish and extract the meat from the claws and tail and place in a separate bowl.
- Coming back to the grits, they should be thickening now. Add the other ½ cube of butter to the grits and stir till it is melted and combined with mixture.
- Add about 1 cup of half and half and mix well and add all the crawfish meat and gently mix.
- Turn the heat off and cover and let it sit for 15 minutes.
- Plate and serve – dust with Cajun Seasoning and hot sauce to taste