Crawfish and Grits


  • 1lb Louisiana Crawfish Tails
  • 1/2c Fine Diced Red Onion
  • 1/4c Fine Diced Red Bell Pepper
  • 1/4c Diced Artichoke Hearts
  • 1/4c Diced Jalapeno
  • 1/4c Diced Celery
  • 1 TBSP Minced Garlic
  • 2 TBSP Butter
  • 2 1/2c Chicken or Seafood Stock
  • 1 Splash of Hot Sauce(Your Choice)
  • 1 Splash of Worcestershire Sauce
  • 3 TBSP Flour
  • 1/8c Oil of your Choice
  • Salt and Pepper to taste


  1. Gather all ingredients.
  2. Preheat a large skillet or pan.
  3. Add oil.
  4. When pan is hot add all the veggies and saute until soft.
  5. Add in Crawfish Tails, once the Tails are hot, add in flour to make a thin blonde roux.
  6. Once roux bubbles add in stock and bring to boil.
  7. Simmer for 5 min.
  8. Once cooked add Hot Sauce, Worcestershire, and lemon juice.
  9. Then take butter and swirl into hot mixture.
  10. Serve over your favorite Grit Recipe, Fresh Yellow Stone Ground Grits, and Enjoy!Photo by Aaron Langlois

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