Crawfish and Andouille Grits

Main Course

Recipe courtesy of Chef John Besh, Restaurant August, New Orleans, LA

Serves 4 to 6


White Grits

  • 4 cups water
  • 1 teaspoon salt
  • 1 cup Anson Mill white stone-ground organic grits
  • 1/2 cup Mascarpone cheese
  • 2 tablespoons butter

Crawfish Stock

  • 1 rib celery, quartered
  • 1 carrot, peeled and quartered
  • 1 onion, peeled and quartered
  • 1 sprig thyme
  • 1 head garlic, split in half
  • 2 pounds Louisiana crawfish shells
  • 1 gallon water (or just enough to cover shells)

Sautéed Crawfish and Sauce

  • 2 tablespoons extra virgin olive oil
  • 30 large Louisiana crawfish tails
  • Creole spice, to taste
  • salt, to taste
  • 6 tablespoons Jacob’s Andouille sausage, diced small
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallot
  • 2 tablespoons small diced Piquillo pepper
  • 1 tablespoon chopped thyme
  • 1 quart crawfish stock
  • 2 tablespoons unsalted butter
  • 2 cups diced tomatoes
  • 1 tablespoon chopped chives
  • 1 teaspoon fresh lemon juice
  • 1/2 cup chervil pluches (small 3-leafed sprigs of chervil), for garnish

Crawfish and Andouille Grits

Crawfish and Andouille Grits

Click image to enlarge


White Grits
Bring the water to a boil and lightly season with salt. Add the grits while stirring rapidly and reduce heat to low. Simmer the grits for about 20 minutes, stirring constantly to prevent them from sticking to the bottom of the pot.
To finish, turn off heat and stir in butter and Mascarpone cheese.

Crawfish Stock
To a large pot, add celery, carrot, onion, thyme, garlic, shells, and just enough water to cover the other ingredients. Simmer on low for 1 hour, skimming the fat off throughout the hour.
Strain and reserve liquid in refrigerator.

Sautéed Crawfish and Sauce
Heat a large pan over medium heat and add the olive oil. Season the crawfish tails with Creole spice and salt and sauté until they start to brown but are not cooked all the way through. Remove the crawfish and hold on the side.
To the pan add the Andouille sausage, garlic, shallot, Piquillo pepper, and thyme, and sauté until they become aromatic. Add the stock and bring to a low simmer. Stir in the butter and reduce until thickened. Add crawfish back to the pot and cook through.
Finish with tomatoes, chives, and lemon juice.

For each serving, place 4 tablespoons of grits in the middle of a large bowl.
Divide the crawfish evenly atop the grits and spoon the sauce around to fill in the negative space.
Garnish with fresh chervil.

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