Lynn's Smothered Crawfish Grits
1 lb Peeled crawfish tails
Salt to taste
Cayenne pepper to taste
2
tbs Olive oil
1
cup Chopped onions
1
tbs Chopped garlic
2
cup Beef stock
3
cup Half-and-half
1 1/2
cup Quick-cooking white grits
1/2
cup Freshly-grated Parmigiano-Reggiano cheese
Method:
In a mixing bowl, toss the crawfish tails with salt and cayenne. In a 3-quart
saucepan, over medium heat, add the olive oil. When the oil is hot, add the
onions. Season the onions with salt and cayenne. Saute for 2 minutes, or until
the onions are soft. Add the crawfish and garlic. Continue to cook for 2
minutes. Add the stock and half-and-half to the pan. Season with salt and
cayenne. Bring the liquid to a boil. Reduce the heat to medium-low and simmer
for 2 minutes. Add the grits and stir constantly until they are very tender,
about 10 minutes. Add the cheese and stir to mix and melt it. Serve warm.
1841
U.S. President Harrison dies (April 4) one month after inauguration; John Tyler
becomes