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.
Saucy Crawfish with Whole Corn Grits
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.
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Total: 46 Minutes
- 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
- 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
- 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
- 1. To prepare grits, combine 1/2 cup milk, corn, and chipotle chile in a blender; process until the corn is coarsely chopped.
- 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. 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. 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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