Andouille Cheese Grits Smothered With Creamy Crawfish Sauce

Andouille Cheese Grits Smothered With Creamy
Crawfish Sauce

1/2 Pound Andouille sausage; chopped
4 1/2 Cup Whole milk
1−1/2 Teaspoon Salt
1/4 Teaspoon Cayenne pepper
1 Tablespoon Butter
2 Cup Quick white grits
1 Cup Grated white cheddar cheese
1 Cup Flour
1 Cup Bread crumbs
Emeril's Essence
2 Eggs; beaten with
1 Tablespoon Milk
1/4 Cup Olive oil; plus
1 Tablespoon Olive oil
1/2 Cup Minced yellow onions
1 Tablespoon Chopped garlic
1 Pound Louisiana crawfish tails (NOT CHINESE CRAWFISH)
1 Cup Heavy cream
1 Dash Crystal hot sauce
1 Dash Worcestershire sauce
1/4 Cup Chopped green onions; green part only
2 Ounce Grated Parmigiano−Reggiano cheese
6 servings.
7 Fat; 0 Other Carbohydrates
Render the sausage in a saucepan, over medium−high heat, cooking about 4
minutes. Add the 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
the cheese and stir until the cheese melts. Cook, uncovered, for 4 to 5
minutes, or until the grits are tender and creamy. Pour the grits into a
greased square glass pan. Refrigerate the grits until firm. 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 cup of the
olive oil in a large skillet. When the oil is hot, pan−fry the cakes for 3
minutes on each side. In a saute pan, heat the remaining olive oil. When the
oil is hot, add the onions. Season the onions with Essence. Saute for 1
minute. Add the garlic and crawfish tails. Season with Essence. Saute for 1
minute. Add the cream and bring up to a boil. Reduce to a simmer and cook
for 3 to 4 minutes, or until the cream has thickened. Season the sauce with
hot sauce, Worcestershire sauce, salt and pepper. Stir in the green onions
and cheese. To serve, spoon the Crawfish Sauce over the Andouille Grit
Cakes. This recipe yields 6