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

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

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!


For the Grits:

• 1 cup Riceland Long Grain Brown Rice or Riceland American Jazzmine Rice, uncooked

Loading ...

• 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.