Ingredients:
4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
1/2 pound crawfish tails, peeled and deveined
6 slices andouille, chopped
1 cup thinly sliced scailions
1 large clove garlic, minced
1/2 large white onion, small diced
1/2 large green bell pepper diced
1/2 16 oz Abita beer
4 Roma tomatoes, small diced
12 okra, de-seeded and Julienned
2 cups all purpose flour
1 tbs salt
1 tbs cayenne pepper
1/2 tbs garlic powder
1 tbs Creole essence
1/2 gal Vegetable oil
Instructions:
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter. Rinse crawfish and pat dry. Fry the andouille in a large skillet until browned; drain well. In grease, add onions, peppers, tomatoes, and garlic. Cook for 5 min. Add beer, and cook for 5 more min. Add crawfish tails scailions. Cook for 3 minutes. Bring 1/2 gal vegetable oil to heat at 350°F. Dreg okra in seasoned flour mixture and fry until crispy. Remove from oil and place on dry clean towel. Spoon grits into a serving bowl. Add crawfish mixture. Top with crispy okra. Serve immediately. Prep Time: ~30 Minutes Serves: 4
Source: Jeff McGinnis, Top Chef Season 5
