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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Crawfish Grits Recipe

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This recipe for Crawfish Grits is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T. light margarine
1 med. onion, chopped fine
1/2 bell pepper, chopped finely
1 clove garlic, minced
4 c. water
1 c. skim milk
1/2 tsp. salt
1 1/2 c. quick grits
4 ozs. light pasteurized processed cheese spread
6 ozs. reduced-fat sharp cheddar cheese, shredded
1 T. Worcestershire sauce
1/4 tsp. red pepper
1 lb. crawfish tails
Directions:
Directions:
1. Heat 1 T. light margarine in large skillet. Add onion, bell pepper, and garlic. Saute until tender. Set aside. In saucepan, bring water, milk, and salt to a boil. Add grits, reduce heat, and cook for about 5 min., stirring occasionally. Add remaining margarine, cheeses, Worcestershire sauce, red pepper, and crawfish. Stir until margarine and cheeses have melted. Add sautéed vegetable mixture and mix well.
Number Of Servings:
Number Of Servings:
12-14
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Jean is the former wife of Harold "Holly" Hollenshead. This seems to be a favorite of the Ruple crowd "on the hill". I am expected to bring Crawfish Grits for big reunions. The grits go well with Tommy Clyde's 10-course Ruple breakfasts.

 

 

 

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