Ingredients
- Cajun Select Seasoning:
- PREV RECIPENEXT RECIPE
- Crawfish and Grits with Poached Eggs
- 1 Review
- Recipe courtesy of Sam Carroll and Cody Carroll
- Show: Cajun Aces
- Episode: Quick and Big Easy Brunch
- SAVE RECIPE PRINT
- Yield: 4 servings
- 8 tablespoons (1 stick) salted butter
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1/2 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 pound Louisiana crawfish
- 1 heaping tablespoon all-purpose flour
- 1 1/2 cup chicken broth or stock
- 2 dried bay leaves
- Cajun Select Seasoning, recipe follows, to taste
- Hot sauce, to taste
- Kosher salt and freshly ground black pepper
- Easy Oven Grits, recipe follows
- 4 Poached Eggs, recipe follows
- 3 tablespoons sliced green onions, for garnish
- 2 tablespoons granulated garlic
- 2 tablespoons paprika
- 2 tablespoons kosher salt
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper
- 1 tablespoon sugar
- 1 teaspoon dried basil
- 1 teaspoon ground celery seed
- 1 teaspoon dried oregano
- Easy Oven Grits:
- 6 cups chicken stock or broth
- Kosher salt and freshly ground black pepper
- 1 cup stone-ground grits
- 1/2 cup heavy cream, warmed
- 2 tablespoons salted butter
- 4 ounces cream cheese
Preparation
Step 1
Melt the butter in a large saute pan over medium-high heat. Add the celery, onions and bell peppers and saute until the vegetables are softened, 10 to 12 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and stir until combined.
Add the crawfish and saute for 5 minutes. Sprinkle in the flour and stir into the crawfish to make a thick mixture. Pour in the chicken stock and stir to deglaze the pan. Add the bay leaves. Season with Cajun Select Seasoning and hot sauce to taste. Bring to a simmer and cook, stirring, until the sauce has thickened, the flavors have developed and the crawfish are tender to the bite (though still firm), about 10 minutes.
Serve the crawfish over grits . Garnish with green onions.
Easy Oven Grits:
Heat the oven to 350 degrees F.
Add the chicken stock, grits, 1 teaspoon salt and 1/2 teaspoon pepper to a 3-quart baking dish and stir to combine. Bake, stirring after 30 minutes, until the grits have thickened and absorbed the stock, about 1 hour.
Remove the grits from the oven and whisk in the heavy cream, butter and goat cheese to finish and loosen the grits. Taste and adjust seasoning as necessary