Monday, August 15, 2011

Crawfish n' grits

Just like shrimp n' grits, but with crawfish!

I made it out of Louisiana crawfish and gator sausage, combined with green peppers, onion, and tomatoes, served over cheese grits. It was really good.

1 onion, diced
2 green peppers, diced
1/2 cup celery, diced
olive oil or bacon fat
2 cups tomato sauce, or several big fresh tomatoes, chopped
1 lb sausage (I used gator sausage; andouille would also work)
1 lb crawfish (or shrimp)
seasonings: cayenne, dried chili flakes, salt and pepper, a little cumin
fresh parsley

Quick grits are okay here: make according to the directions, and stir in two big handfuls of shredded cheddar cheese.

Saute the onion, peppers and celery in a little olive oil or bacon fat until soft. Add the sliced sausage. Cook for another couple of minutes, and add the tomato sauce/tomatoes. Add the seasonings, stir well, and cook over medium-low for 15 minutes or so, to let the flavors meld. Add the crawfish/shrimp at the last minute, and serve over the cheese grits with fresh parsley on top.

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