Crawfish & Andouille Grits

White grits smothered with a crawfish stock, Louisiana crawfish tail meat and andouille sausage.


White Grits4 cups water1 teaspoon salt1 cup Anson Mill white stone-ground organic grits1/2 cup mascarpone cheese2 tablespoons butter Crawfish Stock1 rib celery, quartered1 carrot, peeled and quartered1 onion, peeled and quartered1 sprig thyme1 head garlic, split in half2 pounds Louisiana crawfish shells1 gallon water (or just enough to cover shells) Sautéed Crawfish and Sauce2 tablespoons extra virgin olive oil30 large Louisiana crawfishCreole spice, to tastesalt, to taste6 tablespoons Jacob’s andouille sausage, diced small1 tablespoon minced garlic1 tablespoon minced shallot2 tablespoons small diced Piquillo pepper1 tablespoon chopped thyme1 quart crawfish stock2 tablespoons unsalted butter2 cups diced tomatoes1 tablespoon chopped chives1 teaspoon fresh lemon juice1/2 cup chervil pluches (small 3-leafed sprigs of chervil), for garnish


White GritsBring the water to a boil and lightly season with salt. Add the grits while stirring rapidly and reduce heat to low. Simmer the grits for about 20 minutes, stirring constantly to prevent them from sticking to the bottom of the pot. To finish, turn off heat and stir in butter and mascarpone cheese. Crawfish StockTo a large pot, add celery, carrot, onion, thyme, garlic, shells, and just enough water to cover the other ingredients. Simmer on low for 1 hour, skimming the fat off throughout the hour. Strain and reserve liquid in refrigerator. Sautéed Crawfish and SauceHeat a large pan over medium heat and add the olive oil. Season the crawfish with Creole spice and salt and sauté until they start to brown but are not cooked all the way through. Remove the crawfish and hold on the side. To the pan add the andouille sausage, garlic, shallot, Piquillo pepper, and thyme, and sauté until they become aromatic. Add the stock and bring to a low simmer. Stir in the butter and reduce until thick. Add crawfish back to the pot and cook through. Finish with tomatoes, chives, and lemon juice. For each serving, place 4 tablespoons of grits in the middle of a large bowl. Arrange the crawfish (evenly divided among the plates, 5 each) in the middle so they stand up, tails facing in. Spoon the sauce around to fill in the negative space. Garnish with fresh chervil pluches.

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