#EatSWLA: Golden Nugget's Calcasieu Crawfish and Grits – An Authentic Cajun Delight
Growing up in Central Louisiana, fresh seafood wasn't a staple on my dinner plate. While great seafood spots exist there, it's far more accessible in Cajun Country. One dish I always wanted to try was Cajun Shrimp and Grits—a perfect match of my favorite flavors. That changed when I discovered the Golden Nugget's Calcasieu Crawfish and Grits. These cheesy grits, packed with bacon and spicy green chilies, pair exquisitely with Louisiana crawfish tails. Don't take my word for it—try this proven recipe yourself. Download the recipe card.
If crawfish tails are hard to find, substitute with shrimp for equally delicious results.
INGREDIENTS
Crawfish:
- 2 lbs Louisiana Crawfish Tails
- ½ cup butter
- ¼ cup minced red bell pepper
- ¼ cup minced yellow bell pepper
- ¼ cup minced green bell pepper
- ½ cup minced red onion
- ½ cup minced celery
- 1 tbsp minced garlic
- ¼ cup flour
- 4 cups seafood stock
- ½ cup cream
- ¼ cup sliced green onions
- salt and black pepper to taste
Grits:
- 1 cup stone ground grits
- 2 large ripe tomatoes, chopped
- ½ cup bacon, chopped
- ¼ cup butter
- ¼ cup sliced garlic
- 3 cups water
- ½ cup heavy cream
- 1 teaspoon salt
- 2 tbsps canned chopped green chilies
- ¼ cup shredded mild cheddar cheese
DIRECTIONS
Crawfish:
In a large sauté pan, heat butter over medium-high heat. Add all vegetables and sauté 3-5 minutes, stirring occasionally. Add flour and stir 3-5 minutes or until slightly golden. Gradually add seafood stock, 1 cup at a time, stirring until the mixture reaches a sauce-like consistency. Stir in cream, then bring to a low boil. Add green onions and crawfish tails. Cook 3-5 minutes until crawfish are warmed through and sauce thickens. Season with salt and pepper to taste. Serve generous portions of crawfish and sauce over the grits.
Grits:
In a heavy-bottomed saucepan, cook bacon until crisp, reserving drippings. Add tomatoes, butter, and garlic; sauté until garlic is tender. Stir in water, cream, salt, and chilies; bring to a boil. Gradually add grits, stirring well. Reduce heat to medium-low, cover, and cook 15-20 minutes, stirring occasionally, until thickened. Remove from heat and stir in cheese until melted.
