What a weekend it has been. I have cooked non-stop! After finding out last week that I will need surgery soon, I tried to prepare and photograph several dishes for the blog and my weekly newspaper article. I enjoy cooking, but it has been like preparing for Thanksgiving or Christmas!
When I finally schedule the surgery, I will be out of commission for a while. I need surgery on my right foot, and will be on one of those rolling knee walkers for approximately six weeks. The doctor said I could possibly stand on the foot after four weeks, but I should plan on six weeks. No standing and cooking for a least 2 to 3 weeks, even with the rolling walker. Greg and the kids have already started making plans. They will all pitch in to do the laundry, cleaning, shopping, and cooking. This will be very interesting!
To celebrate Mardi Gras and one of my favorite places, New Orleans, I have made this wonderful crawfish and grits casserole. I love grits with just about anything. I also really like goat cheese, but had never combined the two until now. Yummy! Goat cheese is a little strong for some, and if you are not a fan of it, substitute shredded Cheddar cheese. You may also use shrimp instead of crawfish if you prefer.
- 4 c. homemade seafood stock or 1 (8-oz.) bottle clam juice and 3 c. water
- 1 c. stone-ground grits
- 2 tsp. salt, divided
- 1 tsp. ground black pepper, divided
- 1 (8-oz.) log goat cheese
- 1 tbsp. canola oil, plus more for greasing
- 1 shallot, finely chopped
- 1 stalk celery, finely chopped
- 1 small jalapeño, seeded and finely chopped, optional
- 2 cloves garlic, finely chopped
- 1 lb. cooked crawfish tail meat (about 2 c.) or small raw shrimp
- ¼ c. white wine
- 4 lg. eggs, lightly beaten
- ¼ c. chopped fresh parsley
- ¼ c. chopped green onion
- In a large saucepan, bring seafood stock (or clam juice and water) to boil over medium-high heat. Slowly whisk in grits, 1 tsp. salt, and ½ tsp. pepper. Decrease heat to low, and simmer until creamy and thick, about 45 minutes. Remove from heat, and stir in goat cheese.
- Preheat oven to 350°F. Brush a 12-inch round baking dish with canola oil, and set aside.
- In a large skillet, heat 1 tbsp. canola oil over medium heat. Add shallot, celery, jalapeño, and garlic; cook until shallot is soft and translucent, about 3 minutes. Add crawfish or shrimp, wine, and remaining 1 tsp. salt and ½ tsp. pepper; cook 4 minutes.
- Pour half of crawfish mixture into a medium bowl, and set aside. Add remaining crawfish mixture to grits, along with eggs; stir to combine. Spoon grits mixture into prepared baking dish. Top with remaining crawfish mixture, parsley, and green onion.
- Bake until bubbly and golden brown, about 45 minutes. Let cool slightly before serving.
