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Baton Rouge, Louisiana
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Le Creole - Crawfish Creole and Pepper Jack Grits

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Today on 2une In, Executive Sous Chef Justin McVey from Le Creole brought us a fresh seafood dish that's easy to make at home.

Crawfish Creole

Ingredients:

2 tbsp. butter
1 cup diced onion
1/2 cup diced celery
1 cup diced green bell pepper
2 cup diced fresh tomatoes
1 oz. minced garlic
3 oz. sliced tasso
1 tbsp. fresh thyme
4 oz. crawfish tails
2 cup chicken stock
1 lemon(juiced)
salt and pepper to taste
2 tbsp. sugar

Directions:

1. Sauté onion, celery, bell pepper, tasso and garlic in butter until translucent.
2. Add tomatoes and cook down for approximately 10 minutes.
3. Add stock and seasonings, simmer for 20-30 minutes.
4. Adjust seasonings if needed and add crawfish in last 5 minutes.
5. Thicken with cornstarch slurry if need be (cornstarch and water)

Pepper Jack Grits (yields 12 cups)

Ingredients:

1/4 lb. butter
1/2 onion (diced)
9 1/2 cups milk
3 cups grits
12 oz. Pepper Jack cheese
1 tsp. white pepper
4 tsp. salt
1 Tbsp. sugar
1 1/2 Tbsp. chopped fresh thyme

Directions:

1. In a large pot, sauté onion in butter until translucent.
2. Add milk and thyme, bring to a simmer.
3. Slowly add grits while whisking constantly.
4. Add seasonings and reduce to low heat.
5. Whisk often until desired consistency.
6. Turn off heat, fold in cheese.

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