Print Recipe

Crawfish Smothered Grits


  • 1 pound peeled crawfish tails
  • Salt
  • Cayenne
  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 1 tablespoon chopped garlic
  • 2 cups beef stock
  • 3 cups half-and-half
  • 1 1/2 cups quick-cooking white grits
  • 1/2 cup freshly grated Parmigiana-Reggiano cheese


  1. In a mixing bowl, toss the crawfish tails with salt and cayenne.
  2. In a 3-quart saucepan, over medium heat, add the olive oil. When the oil is hot, add the onions. Season the onions with salt and cayenne. Sauté for 2 minutes, or until the onions are soft.
  3. Add the crawfish and garlic. Continue to cook for 2 minutes.
  4. Add the stock and half-and-half to the pan. Season with salt and cayenne. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 2 minutes.
  5. Add the grits and stir constantly until they are very tender, about 10 minutes.
  6. Add the cheese and stir to mix and melt it.
  7. Serve warm.

Yield: 8 to 10 servings

Recipe Goldmine

Like Us on Facebook



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.