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AFTER THE BOIL GRITS
1 cup stone ground grits Using a 2 quart saucepan, combine 3 cups stock, ½ teaspoon
3 cups crawfish stock of salt and C’est Tout. Bring to a boil. Slowly pour in one cup
1 cup heavy cream
of grits, constantly stirring to keep smooth for 4 to 5 minutes.
½ tsp. salt
Add smoked sausage and corn. Reduce heat to low, add
4 tbsp. C’est Tout Dried Trinity Mix
heavy cream, and cook for 15 to 20 minutes. Stir in white
1 cup boiled crawfish tails
cheddar cheese and crawfish tails. Finish with 2 tablespoons
1 cup diced boiled smoked sausage
of unsalted Butter. Servings: 6
1 cup boiled sweet corn kernels
1 cup white cheddar cheese
2 tbsp. unsalted butter Recipe compliments of Chef Johnnie Gale, Crawfish Town USA.
ST. MARTIN PARISH
Food is central to the culture in St. Martin Parish. Food not only keeps us alive but also awakens our
souls. Food is everything to us and a way of life.
888-565-5939 | CajunCountry.org
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