Ingredients

1/2 lb Andouille sausage; chopped
4 1/2 c Whole milk
1 1/2 ts Salt
1/4 ts Cayenne pepper
1 tb Butter
2 c Quick white grits
1 c Grated white cheddar cheese
1 c Flour
1 c Bread crumbs
Emeril's Essence; see * Note
2 Eggs; beaten with
1 tb Milk
1/4 c Olive oil; plus
1 tb Olive oil
1/2 c Minced yellow onions
1 tb Chopped garlic
1 lb Louisiana crawfish tails
(NOT CHINESE CRAWFISH)
1 c Heavy cream
1 ds Crystal hot sauce
1 ds Worcestershire sauce
1/4 c Chopped green onions, green
-part on
2 oz Grated Parmigiano-Reggiano
-cheese

Instructions

* Note: See the "Emeril's Essence Information" recipe which is included
inthis collection.

Render the sausage in a saucepan, over medium-high heat, cooking about 4
minutes. Add the milk, salt, cayenne, and butter and bring to a boil.
Stir in the grits and reduce the heat to medium. Stir for 30 seconds, then
add the cheese and stir until the cheese melts. Cook, uncovered, for 4 to
5 minutes, or until the grits are tender and creamy. Pour the grits into
a greased square glass pan. Refrigerate the grits until firm.
Using a 2-inch round cutter, cut the grits into six rounds. Season
the flour and bread crumbs with Emeril's Essence. Dredge the cakes in the
seasoned flour. Dip each cake in the egg wash, letting the excess drip
off. Dredge the cakes in the seasoned bread crumbs, coating each cake
completely. Heat 1/4 cup of the olive oil in a large skillet. When the
oil is hot, pan-fry the cakes for 3 minutes on each side.
In a saute pan, heat the remaining olive oil. When the oil
is hot, add theonions. Season the onions with Essence. Saute for 1
minute. Add the garlic and crawfish tails. Season with Essence. Saute
for 1 minute. Add the cream and bring up to a boil. Reduce to a simmer
and cook for 3 to 4 minutes, or until the cream has thickened. Season the
sauce with hot sauce, Worcestershire sauce, salt and pepper. Stir in the
green onions and cheese. To serve, spoon the Crawfish Sauce over the
Andouille Grit Cakes. This recipe yields 6 servings.