Spice up Fat Tuesday with Creole Crawfish and Smoked Gouda Rice Grits

In celebration of Fat Tuesday, Debbie Arnold has a New Orleans inspired dish to get you in the mood for Mardi Gras celebration

LITTLE ROCK, Ark. (KTHV) -- In celebration of Fat Tuesday, Debbie Arnold joined THV11 This Morning a New Orleans inspired dish to get you in the mood for Mardi Gras celebration. 

If you’ve never had Creole Crawfish with Smoked Gouda Rice Grits, you’re in for a treat!

Ingredients

For the Grits:

•    1 cup Riceland Long Grain Brown Rice or Riceland American Jazzmine Rice, uncooked 
•    2 1/2 cups unsalted chicken stock 
•    1 1/2 teaspoons Liquid Smoke 
•    1/2 cup heavy cream 
•    1/2 teaspoon kosher salt 
•    1 teaspoon smoked chipotle pepper 
•    1 teaspoon smoked paprika 
•    4 Tablespoons unsalted butter 
•    1/4 cup cream cheese 
•    4 ounces smoked gouda, grated 
•    1/2 cup white wine, optional (substitute unsalted chicken stock) 
•    Freshly cracked black pepper 

For the Crawfish:

•    6 slices Petit Jean Meats thick-sliced bacon, thinly sliced and drippings reserved 
•    1 cup cubed andouille sausage (or more if desired) 
•    3 Tablespoons clarified butter 
•    1/2 red bell pepper, chopped 
•    1/2 yellow bell pepper, chopped 
•    1/2 medium yellow onion, chopped 
•    2 cloves garlic, minced 
•    1 Tablespoon fresh thyme leaves 
•    1 pound frozen, cooked crawfish tails 
•    Garnishes: bacon, andouille sausage, minced parsley, thyme and/or chives. Green onions may also be used. 

For cooking directions, click here
 

© 2018 KTHV-TV


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