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Crawfish and Grits

Crawfish and Grits

By Bruce Mitchell

Video available only on Roku TV and Amazon Fire TV - search for "Blackstone" 


  • 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


  1. 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. 
  2. 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.
  3. Place on hot griddle and cover – let it cook for about 20 minutes.
  4. While the grits are cooking – break open the crawfish and extract the meat from the claws and tail and place in a separate bowl.
  5. 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.
  6. Add about 1 cup of half and half and mix well and add all the crawfish meat and gently mix.
  7. Turn the heat off and cover and let it sit for 15 minutes.
  8. Plate and serve – dust with Cajun Seasoning and hot sauce to taste

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