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Рецепт Andouille Cheese Grits Smothered With Creamy Crawfish Sauce

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Порций: 6

Ингредиенты

Cost per serving $4.17 view details

Инструкции

  1. Render the sausage in a saucepan, over medium-high heat, cooking about 4 min. Add in the lowfat milk, salt, cayenne, and butter and bring to a boil. Stir in the grits and reduce the heat to medium. Stir for 30 seconds, then add in the cheese and stir till the cheese melts. Cook, uncovered, for 4 to 5 min, or possibly till the grits are tender and creamy. Pour the grits into a greased square glass pan. Chill the grits till hard.
  2. Using a 2-inch round cutter, cut the grits into six rounds. Season the flour and bread crumbs with Emeril's Essence. Dredge the cakes in the seasoned flour. Dip each cake in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, coating each cake completely. Heat 1/4 c. of the extra virgin olive oil in a large skillet. When the oil is warm, pan-fry the cakes for 3 min on each side.
  3. In a saute/fry pan, heat the remaining extra virgin olive oil. When the oil is warm, add in the onions. Season the onions with Essence. Saute/fry for 1 minute. Add in the garlic and crawfish tails. Season with Essence. Saute/fry for 1 minute. Add in the cream and bring up to a boil. Reduce to a simmer and cook for 3 to 4 min, or possibly till the cream has thickened. Season the sauce with warm sauce, Worcestershire sauce, salt and pepper. Stir in the green onions and cheese.
  4. To serve, spoon the Crawfish Sauce over the Andouille Grit Cakes.
  5. This recipe yields 6 servings.

Nutrition Facts

Amount Per Serving %DV
Serving Size 481g
Recipe makes 6 servings
Calories 943  
Calories from Fat 443 47%
Total Fat 49.86g 62%
Saturated Fat 20.69g 83%
Trans Fat 0.0g  
Cholesterol 253mg 84%
Sodium 1297mg 54%
Potassium 784mg 22%
Total Carbs 81.94g 22%
Dietary Fiber 2.6g 9%
Sugars 12.34g 8%
Protein 39.99g 64%
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