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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 flour
• 1 cup bread crumbs
• Essence, recipe follows
• 2 eggs, beaten with 1 tablespoon of milk
• 1/4 cup plus 1 tablespoon olive oil
• 12 cup minced yellow onions
• 1 tablespoon chopped garlic
• 1 pound Louisiana crawfish tails (NO CHINESE CRAWFISH)
• 1 cup heavy cream
• Dash of Crystal hot sauce
• Dash of Worcestershire sauce
• 1/4 cup chopped green onions, green part only
• 2 ounces grated Parmigiano-Reggiano cheese

Description

Food Network Invites You To Try This Andouille Cheese Grits With Crawfish Sauce Recipe From Emeril Lagasse.

Food Network