Tag: Grits

Creamy Cheese Grits and Crawfish Boudin: A Perfect Pair

If you’re looking to impress your guests with a dish that perfectly combines rich flavors and sophisticated textures, look no further than this delicious recipe for Crawfish Boudin and Tasso with Creamy Cheese Grits from Louisiana Cookin. This Louisiana-inspired dish brings together the savory taste of crawfish and tasso ham with the creamy comfort of cheese grits, creating a meal that is as satisfying as it is indulgent.

Ingredients for Crawfish Boudin:

  • ½ pound frozen crawfish tails, thawed
  • 1 cup diced tasso
  • 1 cup cooked long-grain white rice
  • 2 tablespoons chopped fresh parsley
  • ¼ cup sliced green onion
  • ¾ cup heavy whipping cream, divided
  • 1 tablespoon Creole mustard
  • ¼ cup plus 2 tablespoons brandy, divided
  • 3 tablespoons vegetable oil, divided
  • 1½ teaspoons Cajun seasoning, divided
  • ½ teaspoon kosher salt
  • Garnish: sliced green onion, chopped fresh parsley

Directions:

  1. Prepare the Crawfish Mixture: In the bowl of a food processor, pulse together the crawfish tails, ¼ cup of the heavy whipping cream, 2 tablespoons of brandy, green onion, 1 teaspoon of Cajun seasoning, and kosher salt until finely chopped and well combined. Transfer this mixture to a medium bowl and stir in the cooked rice and fresh parsley. Allow the mixture to rest for about 15 minutes to let the flavors meld. Next, divide the crawfish mixture into 12 equal portions, each approximately 3 tablespoons. Shape these portions into patties about ½ inch thick.
  2. Cook the Tasso: In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the diced tasso and cook, stirring occasionally, until the pieces are browned and crisp, which should take about 5 to 7 minutes. Use a slotted spoon to remove the tasso from the skillet and set it aside.
  3. Cook the Patties: Add another tablespoon of oil to the skillet and heat over medium-high heat. Add half of the crawfish patties and cook until browned, about 2 to 2½ minutes per side. Remove from the skillet and repeat with the remaining oil and patties. Once all patties are cooked, wipe the skillet clean.
  4. Make the Mustard Sauce: In the same skillet, combine the Creole mustard, the remaining ½ cup of heavy whipping cream, the remaining ¼ cup of brandy, and the remaining ½ teaspoon of Cajun seasoning. Cook over medium heat, stirring frequently, until the mixture thickens slightly and coats the back of a spoon, approximately 4 to 5 minutes.
  5. Serve: Place the crawfish patties over a generous serving of Creamy Cheese Grits. Drizzle the mustard sauce over the top and garnish with sliced green onions and chopped parsley if desired.
  6. To make the Creamy Cheesy Grits, you’ll want to bring 3 cups of water, 1 cup of heavy whipping cream, and 1 tablespoon of kosher salt to a boil over medium-high heat. Gradually whisk in the stone-ground grits, ensuring they are fully combined with the liquid. Cook, stirring frequently, for about 5 minutes.
  7. Reduce the heat to medium-low and continue to cook the grits, stirring occasionally, until they become tender, about 10 to 15 minutes. Lastly, stir in the crème fraîche and shredded Monterey Jack cheese until the mixture is smooth and the cheese is fully melted.

Crawfish Boudin and Tasso with Creamy Cheese Grits is a true celebration of Southern cuisine, combining bold flavors and comforting textures into a dish that is sure to impress. Whether you’re preparing this for a special occasion or just a delightful family dinner, the rich taste of the crawfish and the creamy smoothness of the cheese grits will leave everyone asking for seconds. Enjoy this dish with any of the suggested sides, and you’ll have a meal that’s both unforgettable and irresistibly delicious.

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A Delicious Take on Louisiana Shrimp and Grits

When you find yourself hungry for shrimp and grits, there’s nothing quite like a Louisiana recipe for garlic shrimp and tasso grits to help satisfy you. That’s why this outstanding recipe for a spicy, protein-rich skillet of garlic-infused shrimpand white cheddar grits from Louisiana Cookin’ is a certified classic dish that’s sure to make a perfect breakfast entree or even a stand-out side dish for dinner.

Garlic Shrimp Ingredients:

 White Cheddar Corn Grits Ingredients:

Directions

  1. You’ll want to begin the preparation of your garlic shrimp by procuring a 12-inch enamel-coated cast-iron skillet. Place the skillet on a stove burner that’s set to medium heat, and then place 1 tablespoon of your divided unsalted butter in the skillet. Once it’s melted, you’ll add your tasso to the skillet and cook it for about 15-20 minutes until it’s browned. Be sure to stir the tasso occasionally, and then once it’s browned, you’ll transfer thetasso ½-inch cubes into a medium bowl. Set the bowl aside for later, and reserve the drippings in the skillet.
  2. Next, you’ll want to add your chopped bell pepper, onion, and minced garlic cloves to the tasso drippings in the skillet and cook it all. Stir the contents of the skillet constantly for about 3-4 minutes until the vegetables are softened. Afterward, transfer these softened vegetables to the bowl with your browned tasso.
  3. Add your shrimp to the skillet and cook them for 2-3 minutes until they’re pink and firm. Afterward, transfer the shrimp to the bowl with vegetables and tasso.
  4. Add your remaining 2 tablespoons of butter to the skillet and let it melt. Then, whisk your flour into the skillet and cook it for 1 minute while whisking continuously. After, whisk in your broth, Worcestershire sauce, lemon juice, and cayenne pepper. Bring it all to a boil over medium-high heat. Once it’s boiling, reduce the heat back to medium and simmer until thickened, for about 2 to 4 minutes.
  5. Return your shrimp, tasso, and vegetable mixture to the skillet, and stir until it’s all heated through for about 2 to 4 minutes. You’ll then serve this immediately with your White Cheddar Corn Grits. Garnish the top of your dishes with black pepper, chopped red pepper, and chopped fresh parsley.
  6. In order to cook your White Cheddar Corn Grits, you’ll take a medium saucepan and place it over medium-high heat. Bring your broth, butter, and salt to a boil, and then whisk in your grits. Reduce the heat to medium-low. Cover the saucepan, and cook the grits for about 20 minutes while whisking occasionally. This should take about 20 minutes.
  7. Remove the grits from the head when the grits are properly thickened, and gradually whisk in your Cheddar,mascarpone, and cream. If your grits are too thick, you can remedy the situation by whisking in an additional 2 to 4 tablespoons of warm cream. Be sure to time the cooking of your grits to match when you finish cooking your garlic shrimp so that you can serve this dish immediately. Enjoy!

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