Title: Andouille cheese grits w/ crawfish grits
 Categories: E.
      Yield: 4 Servings
 
    1/2 lb Chopped andouille sausage
  4 1/2 c  Whole milk
  1 1/2 ts Salt
    1/4 ts Cayenne
      1 tb Butter
      2 c  Quick white grits
      1 c  Grated white cheddar cheese
      1 c  Flour
      1 c  Bread crumbs
           Essence
      2    Eggs, beaten with 1
           TB milk
    1/4 c  Plus 1 tablespoon olive oil
     12 c  Minced yellow onions
      1 tb Chopped garlic
      1 lb Louisiana crawfish tails (NO
           CHINESE CRAWFISH)
      1 c  Heavy cream
        ds Crystal hot sauce
        ds Worcestershire sauce
    1/4 c  Chopped green onions, green
           Part only
      2 oz Grated Parmigiano-Reggiano
           Cheese
 
  Render the sausage in a saucepan, over medium high heat, cooking
  about 4 minutes. Add the milk, salt, cayenne, and butter and bring to
  a boil. Stir in the grits and reduce the heat to medium. Stir for 30
  seconds, then add the cheese and stir until the cheese melts. Cook,
  uncovered, for 4 to 5 minutes, or until the grits are tender and
  creamy. Pour the grits into a greased square glass pan. Refrigerate
  the grits until firm. Using a 2-inch round cutter, cut the grits into
  six rounds. Season the flour and bread crumbs with Essence. Dredge
  the cakes in the seasoned flour. Dip each cake in the egg wash,
  letting the excess drip off. Dredge the cakes in the seasoned bread
  crumbs, coating each cake completely. Heat 1/4 cup of the olive oil
  in a large skillet. When the oil is hot, pan-fry the cakes for 3
  minutes on each side. In saute pan, heat the remaining olive oil.
  When the oil is hot, add the onions. Season the onions with Essence.
  Saute for 1 minute. Add the garlic and crawfish tails. Season with
  Essence. Saute for 1 minute. Add the cream and bring up to a boil.
  Reduce to a simmer and cook for 3 to 4 minutes, or until the cream
  has thickened. Season the sauce with hot sauce, Worcestershire sauce,
  salt and pepper. Stir in the green onions and cheese. To serve, spoon
  the Crawfish sauce over the Andouille Grit cakes.
  
  Yield: 6 servings