After The Boil Grits - Chef Johnnie Gale


6 servings




1 cup Stone Ground Grits

3 cups Crawfish Stock

1 cup Heavy Cream

½ tsp salt

4 tbsp C’est Tout Dried Trinity Mix

1 cup boiled crawfish tails

1 cup diced boiled smoked sausage

1 cup boiled sweet corn kernels

1 cup White Cheddar cheese

2 tbsp unsalted butter




Using a 2 quart sauce pan, combine 3 cups Stock and ½ tsp salt and C’est Tout.

Bring to a boil. Slowly pour in one cup of grits, constantly stirring to keep smooth for 4 to 5 minutes.

Add smoked sausage and corn

Reduce heat to low, add heavy cream, and cook for 15 to 20 minutes.

Stir in white cheddar cheese and crawfish tails

Finish with 2 tbsp of unsalted Butter

Chef Johnnie G

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