Crawfish and Stone-Ground Grits Gratin

Crawfish and Stone-ground Grits Gratin

“Most grits casseroles are high in fat and calories because they’re typically made with heavy cream and lots of butter. This Crawfish and Stone-Ground Grits Gratin is a bit lighter yet no less flavorful. I suggest cooking the grits in seafood stock and using chopped fresh herbs and garlic to enhance the sweetness of the crawfish. Additionally, use goat cheese, which is creamy and rich but lower in fat and calories than cow’s milk cheese.”—Virginia Willis

Crawfish and Stone-ground Grits Gratin
Serves 8
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  1. 4 cups homemade seafood stock or 1 (8-ounce) bottle clam juice and 3 cups water
  2. 1 cup stone-ground grits
  3. 2 teaspoons salt, divided
  4. 1 teaspoon ground black pepper, divided
  5. 1 (8-ounce) log goat cheese
  6. 1 tablespoon canola oil, plus more for greasing
  7. 1 shallot, finely chopped
  8. 1 stalk celery, finely chopped
  9. 1 small jalapeño, seeded and finely chopped, optional
  10. 2 cloves garlic, finely chopped
  11. 1 pound cooked crawfish tail meat (about 2 cups) or small raw shrimp
  12. ¼ cup white wine
  13. 4 large eggs, lightly beaten
  14. ¼ cup chopped fresh parsley
  15. ¼ cup chopped green onion
  1. In a large saucepan, bring seafood stock (or clam juice and water) to a boil over medium-high heat. Slowly whisk in grits, 1 teaspoon salt, and ½ teaspoon 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°. Brush a 12-inch round baking dish with canola oil, and set aside.
  3. In a large skillet, heat 1 tablespoon 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 teaspoon salt and ½ teaspoon pepper; cook 4 minutes.
  4. Pour half of crawfish mixture into a medium bowl, and set side. 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.
Louisiana Cookin



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