Crawfish (or Shrimp) and Stone-ground Grits Gratin
 
 
Author:
Ingredients
  • 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
Instructions
  1. 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.
  2. Preheat oven to 350°F. Brush a 12-inch round baking dish with canola oil, and set aside.
  3. 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.
  4. 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.
  5. Bake until bubbly and golden brown, about 45 minutes. Let cool slightly before serving.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/crawfish-and-stone-ground-grits-gratin/