Andouille Cheese Grits With Crawfish Sauce Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

4 1/2 cups whole milk

2 1/2 tablespoons paprika

2 cups quick white grits

1/4 cup plus 1 tablespoon olive oil

Dash of Crystal hot sauce

1 tablespoon dried thyme

1/4 teaspoon cayenne

1 tablespoon cayenne pepper

Dash of Worcestershire sauce

1 1/2 teaspoons salt

1 tablespoon chopped garlic

1 tablespoon black pepper

1 cup bread crumbs

1 cup grated white cheddar cheese

1/4 cup chopped green onions, green part only

1/2 pound chopped andouille sausage

2 ounces grated Parmigiano-Reggiano cheese

1 cup flour

1 pound Louisiana crawfish tails (NO CHINESE CRAWFISH)

1 tablespoon dried leaf oregano

Essence, recipe follows

12 cup minced yellow onions

1 cup heavy cream

2 tablespoons garlic powder

2 tablespoons salt

1 tablespoon butter

1 tablespoon onion powder

2 eggs, beaten with 1 tablespoon of milk

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