To prepare grits, combine 1/2 cup milk, corn, and chipotle chile in a blender; process until the corn is coarsely chopped.
Combine remaining 3 cups milk, 1 1/2 cups water, and 1/2 teaspoon salt in a medium saucepan; bring to a simmer over medium-high heat. Gradually add grits, stirring with a whisk. Cover, reduce heat, and simmer 11 minutes or until thick, stirring frequently. Add corn mixture; cook an additional 3 minutes, stirring frequently. Remove from heat; add cheese and 3 tablespoons sour cream, stirring until cheese melts. Keep warm.
To prepare crawfish, place flour in a large nonstick skillet over medium heat; cook 4 minutes or until lightly browned, stirring frequently. Remove flour from pan; set aside. Wipe pan clean.
Return pan to medium heat. Add oil and sausage to pan; cook 3 minutes, stirring occasionally. Add onion, bell pepper, garlic, thyme, and 1/4 teaspoon salt; cook 3 minutes, stirring occasionally. Add reserved flour, tomato paste, and crawfish; cook 1 minute, stirring frequently. Stir in 1 cup milk; bring to a simmer, and cook 2 minutes or until sauce thickens, stirring frequently. Remove from heat. Stir in 1/4 cup sour cream. Sprinkle 1 tablespoon chives over crawfish mixture. Stir 3 tablespoons chives into grits; serve with crawfish mixture.
This dish was excellent. There was no crawfish to be found at our local market, so, like the others, I substituted shrimp and some crab. That worked out great. Since there was a lot of prep work, I wasn't sure I would make it again, but, after eating it, it's a keeper! We enjoyed it with a green vegetable on the side and a nice bottle of white wine. Yummy! The only thing I would change is to make only half of the grits, too much for us, but I loved the flavor with the corn and chipotle pepper.
This recipe was fantastic! It required a decent amount of prep and hands-on cooking, but was still ready to eat in under an hour. My husband remarked that it looked like a restaurant-quality dish, and I have to agree. I followed the recipe exactly and topped each serving with arugala microgreens for some extra color and texture. It was filling and delicious, and we'll be adding it to our dinner rotation.
This recipe was sooooo good! I followed as written, with the exception of substituting shrimp for the crawfish.
The grits were a bit more substantial than regular grits, likely due to the addition of the corn mixture.
This is now our favorite 'shrimp and grits' recipe!
I had a big bag of shrimp so I used that instead of crawfish, but other than that followed the recipe. The flavors were SOOOO good. The only thing I think I'll change for next time is to serve the crawfish/shrimp mixture over something with a little more texture - like rice with the chile, corn, milk mixture.