For our Crawfish Boudin and Tasso with Creamy Cheese Grits featuring pork boudin, all you need is a generous 1¼ cups of prepared boudin (instead of the ingredients and method in Step 1). Trust us, it’s the perfect match for those creamy, cheesy, and spicy grits!
Crawfish Boudin and Tasso with Creamy Cheese Grits
Makes 4 to 6 servings
Ingredients
- ½ pound frozen crawfish tails, thawed
- ¾ cup heavy whipping cream, divided
- ¼ cup plus 2 tablespoons brandy, divided
- ¼ cup sliced green onion
- 1½ teaspoons Cajun seasoning, divided
- ½ teaspoon kosher salt
- 1 cup cooked long-grain white rice
- 2 tablespoons chopped fresh parsley
- 3 tablespoons vegetable oil, divided
- ½ pound frozen crawfish tails, thawed
- ¾ cup heavy whipping cream, divided
- ¼ cup plus 2 tablespoons brandy, divided
- ¼ cup sliced green onion
- 1½ teaspoons Cajun seasoning, divided
- ½ teaspoon kosher salt
- 1 cup cooked long-grain white rice
- 2 tablespoons chopped fresh parsley
- 3 tablespoons vegetable oil, divided
- 1 cup diced tasso
- 1 tablespoon Creole mustard
- Creamy Cheese Grits (recipe follows)
- Garnish: sliced green onion, chopped
- fresh parsley
Creamy Cheese Grits
- 3 cups water
- 1 cup heavy whipping cream
- 1 tablespoon kosher salt
- 1 cup stone-ground grits
- 8 ounces crème fraîche
- 1 cup shredded Monterey Jack cheese
Instructions
- In the work bowl of a food processor, pulse crawfish, ¼ cup cream, 2 tablespoons brandy, green onion, 1 teaspoon Cajun seasoning, and salt until finely chopped and combined. Transfer mixture to a medium bowl. Stir in rice and parsley. Let stand for 15 minutes.
- Divide crawfish mixture into 12 portions (about 3 tablespoons each). Shape into ½-inch-thick patties.
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Add tasso, and cook, stirring occasionally, until browned and crisp, 5 to 7 minutes. Remove tasso from skillet using a slotted spoon.
- Add 1 tablespoon oil to skillet, and heat over medium-high heat. Add half of patties, and cook until browned, 2 to 2½ minutes per side. Remove from skillet. Repeat with remaining 1 tablespoon oil and remaining patties. Remove from skillet, and wipe skillet clean.
- In same skillet, cook mustard, remaining ½ cup cream, remaining ¼ cup brandy, and remaining ½ teaspoon Cajun seasoning over medium heat, stirring frequently, until thickened slightly and coats the back of a spoon, 4 to 5 minutes.
- Serve patties over Creamy Cheese Grits, and drizzle with mustard mixture. Garnish with green onion and parsley, if desired.
Creamy Cheese Grits
- In a medium stockpot, bring 3 cups water, cream, and salt to a boil over medium-high heat. Gradually whisk in grits until fully combined. Cook, stirring frequently, for 5 minutes. Reduce heat to medium low, and cook, stirring occasionally, until grits are tender, 10 to 15 minutes. Stir in crème fraîche and cheese until melted and smooth.
Recipe is somewhat confusing. You have a 1/2# of crawfish tails listed twice in the ingredients list, but, they are only mentioned once. You give instructions for cooking the tasso, then they aren’t mentioned how they fit into the recipe.