Swamp Grits Recipe

Prep the liquids

In a heavy saucepan, bring 4 cups of water and 1 cup of milk to a gentle simmer.

Cook the grits

Slowly whisk in 1 cup stone-ground white grits, reduce heat to low, and cook 20–25 minutes, stirring frequently to prevent lumps.

Finish the grits

Stir in 2 tablespoons butter, 1 cup shredded cheddar cheese, and 1/2 teaspoon salt. Adjust seasoning with salt to taste.

Sauté aromatics

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 1 onion (finely chopped), 2 cloves garlic, and 1 red and 1 green bell pepper; sauté until softened, about 6–8 minutes.

Build the sauce

Stir in crushed tomatoes, 1/2 cup dry white wine, 1 cup fish stock, 1 teaspoon paprika, 1/2 teaspoon Espelette pepper, and 1 bay leaf. Bring to a simmer and cook until the sauce thickens, about 15–20 minutes.

Cook seafood

Add crawfish tails and firm white fish chunks to the sauce. Simmer gently for 6–8 minutes until the fish is just cooked through. Add large shrimp and cook for another 2–3 minutes until opaque.

Finish the sauce

Remove bay leaf. Stir in chopped parsley. Taste and adjust salt if necessary.

Spoon the creamy cheddar grits into bowls or onto plates.

Ladle the Basquaise seafood over the grits.

Serve immediately.