Substitute shrimp for the crawfish, if you prefer. Toasting the flour brings nutty flavor to the sauce, similar to a brown roux.
This is not my original recipe, but it’s Michael’s favorite version of Shrimp and Grits. The recipe came from Cooking Light magazine.
3 1/2 cups 2% reduced-fat milk, divided
1 1/2 cups fresh corn kernels
1 chipotle chile, canned in adobo sauce
1 1/2 cups water
1/2 tsp kosher salt
1 cup uncooked regular grits
2 oz reduced-fat shredded cheddar cheese (about 1/2 cup)
3 Tbs light sour cream
1 1/2 Tbs all-purpose flour
2 tsp olive oil
1/4 cup finely chopped andouille sausage or kielbasa (about 1.5 ounces)
2/3 cup chopped onion
2/3 cup chopped green bell pepper
1 Tbs minced garlic
2 tsp chopped fresh thyme
1/4 tsp kosher salt
2 tsp tomato paste
8 oz cooked crawfish tail meat (about 1 2/3 cups)
1 cup 2% reduced-fat milk
1/4 cup light sour cream
1/4 cup chopped fresh chives, divided
1. To prepare grits, combine 1/2 cup milk, corn, and chipotle chile in a blender; process until the corn is coarsely chopped.
2. Combine remaining 3 cups milk, 1 1/2 cups water, and 1/2 teaspoon salt in a medium saucepan; bring to a simmer over medium-high heat. Gradually add grits, stirring with a whisk. Cover, reduce heat, and simmer 11 minutes or until thick, stirring frequently. Add corn mixture; cook an additional 3 minutes, stirring frequently. Remove from heat; add cheese and 3 tablespoons sour cream, stirring until cheese melts. Keep warm.
3. To prepare crawfish, place flour in a large nonstick skillet over medium heat; cook 4 minutes or until lightly browned, stirring frequently. Remove flour from pan; set aside. Wipe pan clean.
4. Return pan to medium heat. Add oil and sausage to pan; cook 3 minutes, stirring occasionally. Add onion, bell pepper, garlic, thyme, and 1/4 teaspoon salt; cook 3 minutes, stirring occasionally. Add reserved flour, tomato paste, and crawfish; cook 1 minute, stirring frequently. Stir in 1 cup milk; bring to a simmer, and cook 2 minutes or until sauce thickens, stirring frequently. Remove from heat. Stir in 1/4 cup sour cream. Sprinkle 1 tablespoon chives over crawfish mixture. Stir 3 tablespoons chives into grits; serve with crawfish mixture.