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Blackened Crawfish Tails with Popcorn Grits

Blackened Crawfish & Popcorn Grits

Chef Johnnie G of the infamous Crawfish Town USA restaurant is sharing her recipe that is absolute Cajun Cuisine Heaven.  We guarantee you’ve never had anything like Blackened Crawfish with Spicy Bacon Butter & Popcorn Grits!

Ingredients:

  • I cup diced smoked sausage
  • I cup bacon bits
  • 2 tbs dried Trinity Mix 
  • 4 tsp Blackening seasoning 
  • 1 lb Louisiana Crawfish Tails (thawed if frozen) 
  • 1 c unsalted butter
  • 1/2 cup white wine
  • 2 tbs Worcestershire sauce
  • 1 tsp D.a.T. Sauce 
  • 1 tbs fresh lemon juice
  • radish micro greens for garnish 

 

Directions: 

  1. Melt butter in skillet. Add bacon bits and render until done. Add smoked sausage and Trinity mix and sauté for 2 minutes. Deglaze with wine. Add Worcestershire and D.a.T. Sauce
  2. Add crawfish and blackening seasoning. Bring to a simmer and finish with lemon juice. Serve on top of Popcorn rice grits. Garnish with Microgreens.

 

Popcorn Rice Grits
Serves 4

Ingredients
• 3 cups chicken broth
• 1 cup popcorn Rice (Cajun Country Rice)
• 4 ounces sharp Cheddar cheese
• 4 ounces Mozzarella
• ¼ teaspoon cayenne pepper
• 1 cup Heavy Cream

Instructions:


In a medium saucepan, combine broth and rice. Bring to a boil; reduce heat, and simmer, stirring, until rice is tender, about 10 minutes. Remove from heat, and stir in cheese, heavy cream and cayenne.

 

 

D.a.T.  Blackberry BBQ Sauce Dat Coconut Cilantro Rice 

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Chef Johnnie G, Recipes, Sauces

D.a.T.  Blackberry BBQ Sauce

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