Crawfish And Grits Recipe

Time40m

Serves4

Louisiana crawfish tails, New Orleans bbq sauce, stone-ground grits

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Ingredients

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1
Cook the Grits
In a medium saucepan, bring 4 cups of water to a boil. Add 1 tsp of salt. Gradually whisk in the stone-ground grits to prevent lumps. Reduce heat to low, cover, and let simmer for about 20-25 minutes, stirring occasionally, until the grits are thick and creamy.
2
Add Butter and Cheese
Once the grits are cooked, remove from heat and stir in 2 tablespoons of butter and 1 cup of cheddar cheese until melted and well combined. Set aside.

3
Heat the Crawfish
In a skillet over medium heat, add the crawfish tails and pour in the New Orleans BBQ sauce. Stir to combine and cook for about 5-7 minutes until heated through and well coated in the sauce.

4
Plate the Dish
To serve, spoon a generous portion of grits onto each plate. Top with the BBQ crawfish mixture. Garnish with chopped green onions and a sprinkle of paprika.