Crawfish Etouffee over Corn Grits
 

Heres my recipe for crawfish etouffee :

3 lbs La. crawfish tails & fat
1 pt of Louisine Etouffee Sauce
1 qt crawfish stock ( made from peels )
1 can cream of onion
1 can cream of mushroom
1 can cream of celery
1/2 bottle Tiger Sauce
2 pkg Season Blend ( onion, bell, & celery )
1/2 cup ketsup
1 teaspoon liquid boil
1 stick salted butter
1/2 bottle red or white wine
Garlic to your taste
Corn Grits


Sautee season blend using the stick of butter
add etouffee sauce
add 1/2 quart of stock
add cream of soups
add 1/2 bottle Tiger Sauce
add 1 teaspoon liquid boil
add garlic to your taste if you want garlic
simmer 20 minutes on med heat
add salt, blk pepper, red pepper to taste
add 1/2 bottle wine
add more stock as you feel needed to consistency you like
simmer 30 minutes on med heat
add tails
simmer 20 minutes on medium heat

cook your corn grits, if you use milk, use butter milk instead. will make them creamy.

Looks good man I'm gonna have to try that!

Anything over corn grits is good. Leave the rice in the fields for the ducks and geese.

Man I so agree........smothered fresh sausage over grits!...........man oh man

That sounds good

Had smoked sausage and tasso gravy over grits yesterday. Still recovering.

Didnt hear my phone ring....

Put some étouffée on a dog turd and I'll eat it!!!!

sounds really like delsihhh i'll try it one day.. thanks for the recipe!

Post up a recipe for them corn grits!!! Ive had them at Zeas here in Lafayette, they are addicitive to say the least.

my lil bro works at zeas will get the recipe. They are on point! Buy a bottle of the tyi rib sauce and slap it on grilled chicken. Good stuff

Hell yeah man. I'd love that receipe. Everytime I eat there I get two sides of corn grits!!!!

Corn grits from Zeas are east to make.......

• 2 ears corn
• 1 Tbs. butter
• 1 cup chicken broth
• 1 cup heavy whipping cream
• 1 cup yellow grits
• 1/2 tsp. salt

1. Grill the corn first. (This can be done in advance.) Shuck off the husks and butter the ears. Grill over an open fire (preferably charcoal) until the kernels are dark brown here and there.
2. Let the corn cool. Slice the kernels off the cob, holding the stem end down on a cutting board and slicing downward.
3. Bring the chicken broth to a light boil. Add the cream and return to a boil.
4. Slowly whisk in the grits and then the corn. Reduce the heat to a simmer and cook five to six minutes.
6. Add salt and pepper to taste.

Note: you can also cook a can of corn in a black iron pot with a little butter to get it browned

Awesome!! Thanks. I might try it out tonight!!