2 c. water
1/4 t. salt
1/2 c. quick- cooking grits
1 ½ T. minced jalapeno peppers
1 ½ T. butter
1 lb. Louisiana crawfish tailmeat
8 oz. andouille sausage, diced
3/4 c. whipping cream
1/2 c. canned low-salt chicken broth
1/2 c. freshly grated Parmesan cheese
Chopped fresh chives

Combine water and salt in saucepan and boil. Gradually whisk in grits. Reduce heat to low, cover pan and simmer until tender and almost all liquid is absorbed, stirring occasionally, about 8 minutes. Uncover, stir until dry and remove from heat. Stir in peppers. Season with pepper. Let stand until cool but not set, about 30 minutes, stirring occasionally. Drop grits by generous 1/4 cupfuls onto non-stick baking sheet, making 6 mounds. Press to form 2” rounds. Let stand until firm, about 1 hour. Preheat oven to 350 degrees. Bake cakes uncovered, 15 minutes. Melt butter in large skillet, add crawfish and sausage and saute’ 3 minutes. Remove with slotted spoon. Set aside. Add cream and broth to skillet. Stir until slightly thickened, 3 minutes. Add cheese. Simmer until cheese melts and sauce is thick, about 2 minutes. Return crawfish and sausage to skillet. Season with salt and pepper and remove from heat. Place 1 grit cake on each plate. Spoon sauce over cake and sprinkle with chives. Serves 6.