Grit cakes topped with crawfish sauce makes for a perfect Lenten brunch snack.
Although not as popular as crawfish etoufee, grit cakes topped with crawfish sauce can be found in many restaurants in New Orleans. This Creole-based dish is popularly served during Sunday champagne brunches. Given the lightness of the sauce and of the grit cakes, too, this dish can be served during any time of the year. However, since crawfish season in Louisiana kicks off some time near Mardi Gras, it is the perfect Lenten dish. Add this to my Recipe Box.
Instructions
1. Bring water and salt to boil in saucepan and add dry grits. Add butter and cook for 10 minutes or until grits are cooked. Remove from burner, allowing grits to cool.
2. Spray mini-muffin pan with non-stick spray and spoon in grits. Store in refrigerator; (preferably overnight) and prepare crawfish sauce the next morning.
3. Melt butter in skillet on high heat. Mix flour in slowly, stirring constantly. Allow the butter and flour mixture to brown lightly, but be careful not to burn it.
4. Add white wine, again stirring constantly. Reduce heat to medium after wine is blended well with the flour and butter mixture. Add tomato sauce and green onions. Allow mixture to cook for about 20 minutes. Add crawfish tails and allow to cook for 20 minutes.
5. Pop grit cakes out from the muffin pan. Heat by frying them in a pan with a small amount of butter. Top with hot crawfish sauce.
Tags: crawfish sauce, grit cakes, with crawfish, cakes topped, cakes topped with