Easy Cajun Crawfish and Grits
A delightful southern comfort dish featuring creamy grits paired with flavorful crawfish and spices.
Ingredients
For the Grits
- 1 cup stone-ground grits
- 4 cups water or chicken broth (ensure it's halal)
- 1 cup shredded cheddar cheese (optional) Optional for added creaminess
- 2 tablespoons butter
- Salt and pepper to taste
For the Crawfish Sauce
- 2 cups cooked crawfish tails (fresh or frozen)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon Cajun seasoning (ensure no alcohol-based spices)
- 2 tablespoons vegetable oil
- 1/2 cup chopped green onions (for garnish)
Instructions
Prepare the Grits
- In a large pot, bring the water or chicken broth to a boil. Add a pinch of salt to taste.
- Gradually stir in the grits, reduce the heat to low, and cover. Cook for about 15-20 minutes, stirring occasionally until the grits are thick and creamy.
- Stir in butter and cheese if using, and adjust seasoning with salt and pepper.
Cook the Crawfish Sauce
- In a skillet, heat the vegetable oil over medium heat. Add the onions, bell pepper, and garlic—sauté for about 3-4 minutes until the vegetables are soft.
- Stir in the crawfish tails and Cajun seasoning. Cook for another 5-7 minutes until the crawfish are heated through.
Combine and Serve
- Spoon the warm grits into bowls and generously top with the crawfish sauce.
- Garnish with chopped green onions and additional Cajun seasoning if desired.
Notes
You can substitute shrimp or chicken if crawfish are unavailable. Keep an eye on the grits to avoid sticking. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.