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Ingredients

• 1/2 pound chopped andouille sausage
• 4 1/2 cups whole milk
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne
• 1 tablespoon butter
• 2 cups quick white grits
• 1 cup grated white cheddar cheese
• 1 cup all-purpose flour
• 1 cup fine dried breadcrumbs
• Essence
• 2 eggs, beaten with 1 tablespoon of milk
• 1/4 cup plus 1 tablespoon olive oil
• 1/2 cup minced yellow onions
• 1 tablespoon chopped garlic
• 1 pound peeled Louisiana crawfish tails
• 1 cup heavy cream
• Dash hot sauce
• Dash Worcestershire sauce
• 1/4 cup chopped green onions, green part only
• 2 ounces grated Parmigiano-Reggiano cheese

Description

Andouille Cheese Grits With Crawfish Sauce

Emerils