Saucy Crawfish with Whole Corn Grits

Photo: Johnny Autry; Styling: Mary Clayton Carl

Substitute shrimp for the crawfish, if you prefer. Toasting the flour brings nutty flavor to the sauce, similar to a brown roux. Microgreens make an elegant garnish.

Yield: Serves 6 (serving size: about 1/2 cup crawfish mixture and 2/3 cup grits)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 46 Minutes
Total: 46 Minutes

Nutritional Information

Amount per serving
  • Calories: 365
  • Fat: 11.2g
  • Saturated fat: 5.8g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 23.3g
  • Carbohydrate: 44g
  • Fiber: 2.4g
  • Cholesterol: 99mg
  • Iron: 3mg
  • Sodium: 530mg
  • Calcium: 394mg

Ingredients

  • Grits:
  • 3 1/2 cups 2% reduced-fat milk, divided
  • 1 1/2 cups fresh corn kernels
  • 1 chipotle chile, canned in adobo sauce
  • 1 1/2 cups water
  • 1/2 teaspoon kosher salt
  • 1 cup uncooked regular grits
  • 2 ounces reduced-fat shredded cheddar cheese (about 1/2 cup)
  • 3 tablespoons light sour cream
  • Crawfish:
  • 1 1/2 tablespoons all-purpose flour
  • 2 teaspoons olive oil
  • 1/4 cup finely chopped andouille sausage or kielbasa (about 1.5 ounces)
  • 2/3 cup chopped onion
  • 2/3 cup chopped green bell pepper
  • 1 tablespoon minced garlic
  • 2 teaspoons chopped fresh thyme
  • 1/4 teaspoon kosher salt
  • 2 teaspoons tomato paste
  • 8 ounces cooked crawfish tail meat (about 1 2/3 cups)
  • 1 cup 2% reduced-fat milk
  • 1/4 cup light sour cream
  • 1/4 cup chopped fresh chives, divided

Preparation

  1. 1. To prepare grits, combine 1/2 cup milk, corn, and chipotle chile in a blender; process until the corn is coarsely chopped.
  2. 2. 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.
  3. 3. 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.
  4. 4. 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.
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