Chef Justin Smith makes Another Broken Egg’s crawfish grit cake.
By Jan Walsh
Photography by Beau Gustafson
If you like crawfish you will love this dish.
Not only does Another Broken Egg’s grit cake have crawfish atop, crawfish are also baked inside the cake!
8 Cups water
2 Cup grits
1 Cup crawfish tails
1 Cup chopped Andouille sausage
1 Cup roasted red peppers
1 Cup grated gouda cheese
2 Bay leaves
Few sprigs of fresh thyme
½ Cup unsalted butter
½ Cup heavy cream
4 Eggs, beaten
Egg wash (eggs whisked with milk)
All purpose flour
Panko bread crumbs mixed with dry parsley
Bring water to a rolling boil with thyme and bay leaves, whisk in grits and cook until done. In another pan sauté the crawfish tails, sausage, and red peppers together. Temper the eggs slowly with hot grits and add to pot. Then whisk in the heavy cream and butter. Add the remaining ingredients (peppers, crawfish tails, sausage and gouda cheese). Pour grit cake mixture into a
large, greased baking pan that is two to three inches deep. Place the pan into an oven at 400 degrees for about 45 minutes or until the mixture is in a firm state. Let the pan cool and store in the refrigerator for a few hours to let the grit cakes set. Turn your pan over and cut cakes to desired portion. You can grill, fry or bake these. To fry place grit cake into all-purpose flour, then dip it into the egg wash, coat in the panko breadcrumbs, and fry until golden brown. Add some extra crawfish to remoulade sauce and dress the cakes with the sauce.
, June 2012