Crawfish and Andouille Grits | Louisiana Kitchen & Culture

Ingredients

• 4 cups water
• 1 teaspoon salt
• 1 cup Anson Mill white stone-ground organic grits
• 1/2 cup Mascarpone cheese
• 2 tablespoons butter
• 1 rib celery, quartered
• 1 carrot, peeled and quartered
• 1 onion, peeled and quartered
• 1 sprig thyme
• 1 head garlic, split in half
• 2 pounds Louisiana crawfish shells
• 1 gallon water (or just enough to cover shells)
• 2 tablespoons extra virgin olive oil
• 30 large Louisiana crawfish tails
• Creole spice, to taste
• salt, to taste
• 6 tablespoons Jacob’s Andouille sausage, diced small
• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 2 tablespoons small diced Piquillo pepper
• 1 tablespoon chopped thyme
• 1 quart crawfish stock
• 2 tablespoons unsalted butter
• 2 cups diced tomatoes
• 1 tablespoon chopped chives
• 1 teaspoon fresh lemon juice
• 1/2 cup chervil pluches (small 3-leafed sprigs of chervil), for garnish