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Smothered Grits With Crawfish

  • Yield: 8 to 10 servings


  • 1 pound peeled crawfish tails
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne
  • 2 tablespoons olive oil
  • 1 cup chopped yellow onions
  • 1 tablespoon plus 1 teaspoon chopped garlic
  • 2 cups Duck Stock
  • 3 cups half-and-half
  • 1 1/2 cups quick-cooking white grits
  • 1/2 cup freshly grated Parmigiano Reggiano cheese


  • Toss the crawfish tails with the salt and cayenne pepper in a medium-size mixing bowl.

  • Heat the olive oil in a 3-quart saucepan over medium heat. Add the onions and cook, stirring, until slightly soft, about 2 minutes. Add the crawfish and garlic and cook, stirring, for 2 minutes. Add the stock and half-and-half and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 2 minutes. Add the grits and stir constantly until they are tender and creamy, about 10 minutes. Add the cheese and stir to mix and melt it. Serve warm.