Today begins the countdown to last minute Christmas shopping!
Everyone is starting to rush and panic and I have the perfect quick meal to make when you return from shopping.
My delicious crawfish and grits are the ultimate comfort food.
Yes, we need to be comforted after extreme shopping!
Big Goo found these beautiful crawfish in the Walmart freezer section next to all the frozen seafood.
If your local Walmart doesn’t carry them you could order all the crawfish or crayfish depending on what you call them from Cajun Grocer.
You could also make my Shrimp and Grits if your not a fan of crawfish.
This is one simple dish.
I sauteed up bell pepper, onion, celery, and garlic in butter in olive oil.
Added spices and a little broth and that’s it!
I prepared a big pot of cheesy, buttery grits!
Remember what I told you in my previous post on grits?
Quick cooking grits are not quick cooking!
It should take you around 20 minutes to cook “quick cooking” grits.
Grits should not taste gritty!
Everything is hot, spicy, and ready to eat!
Enjoy.
Ingredients
- 1 lb crawfish, peeled, rinsed
- 1/2 cup beef broth, low sodium
- 1/2 cup bell pepper, diced
- 1/2 cup white onion, diced
- 1/4 cup celery, diced
- 1/4 cup green onions, diced
- 3 cloves garlic, minced
- 1 teaspoon creole seasoning
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoon butter, unsalted
- extra virgin olive oil
- 1 cup grits
- 1 cup water
- 1 cup milk
- 1 cup beef or chicken broth, low sodium + extra to thin grits as they cook
- 1 stick of butter
- 1 cup sharp cheddar cheese, grated
- 1 teaspoon creole seasoning
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- hot sauce to serve
Instructions
- Prepare the grits first.
- In a large pot bring all liquids to boil, add butter and seasonings.
- Slowly stir in grits while whisking nonstop for about two minutes.
- Reduce heat to low and cook grits, stirring occasionally for about 20 minutes.
- Adding extra broth as needed to keep the grits thin.
- Add cheese and whisk well, add more broth if needed.
- Rinse crawfish, drain, pat dry.
- Place 1 tablespoon of olive oil and 2 tablespoons butter in a skillet over medium heat.
- Add onion, bell pepper, and celery and saute for about 5 minutes, add 1/2 the spices and garlic, mix well and cook 1 minute more.
- Add crawfish and remaining spices, cook for about 5 minutes, add broth, bring to boil, reduce to simmer and cook for about 5 minutes on low.
- Serve over hot cooked grits.
