-
1
Render the sausage in a saucepan, over medium-high heat, cooking about 4 min.
-
2
Add in the lowfat milk, salt, cayenne, and butter and bring to a boil.
-
3
Stir in the grits and reduce the heat to medium.
-
4
Stir for 30 seconds, then add in the cheese and stir till the cheese melts.
-
5
Cook, uncovered, for 4 to 5 min, or possibly till the grits are tender and creamy.
-
6
Pour the grits into a greased square glass pan.
-
7
Chill the grits till hard.
-
8
Using a 2-inch round cutter, cut the grits into six rounds.
-
9
Season the flour and bread crumbs with Emeril's Essence.
-
10
Dredge the cakes in the seasoned flour.
-
11
Dip each cake in the egg wash, letting the excess drip off.
-
12
Dredge the cakes in the seasoned bread crumbs, coating each cake completely.
-
13
Heat 1/4 c. of the extra virgin olive oil in a large skillet.
-
14
When the oil is warm, pan-fry the cakes for 3 min on each side.
-
15
In a saute/fry pan, heat the remaining extra virgin olive oil.
-
16
When the oil is warm, add in the onions.
-
17
Season the onions with Essence.
-
18
Saute/fry for 1 minute.
-
19
Add in the garlic and crawfish tails.
-
20
Season with Essence.
-
21
Saute/fry for 1 minute.
-
22
Add in the cream and bring up to a boil.
-
23
Reduce to a simmer and cook for 3 to 4 min, or possibly till the cream has thickened.
-
24
Season the sauce with warm sauce, Worcestershire sauce, salt and pepper.
-
25
Stir in the green onions and cheese.
-
26
To serve, spoon the Crawfish Sauce over the Andouille Grit Cakes.
-
27
This recipe yields 6 servings.
