1 cup white grits
2 cups water
½ cup diced red and green bell pepper, sweated
¼ cup fine diced andouille
3 oz cream cheese
½ lb crawfish tail meat
1 lb andouille
¾ lb shredded potato
3 tbsp salad oil
8 large eggs
¼ cup white vinegar
3 egg yolks
9 oz clarified butter
1tsp lemon juice
¼ cup crawfish tail meat, lightly chopped
2 tbsp siricha hot sauce
Salt and pepper
To make the grit cake:
In a medium heavy bottom sauce pot, bring the 2 cups of water to a boil.
Whisk in the grits and reduce to a medium heat. Allow the grits to bloom and continue whisking,
making sure that the grits do not stick.
Reduce heat to low and allow them to cook for at least 20 minutes. Continue to whisk. Once to grits are fully cooked, add the diced bell pepper, diced andouille, and the cream cheese. Spread out into a ½ inch thick layer and cool.
Once cooled cut out with a 1 ½ inch round cutter. Reserve.
To make to crawfish hash:
Grind the crawfish tail meat and the andouille together.
Warm a large sauté pan over medium high heat and add the salad oil. Combine the ground meat mixture with the shredded potatoes and warm through in the sauté pan.
Remove from the pan and spread into a ½ thick layer and cool. Cut round the same size as the grit cake.
To make the spicy hollandaise:
Bring a small pot of water to a boil. In a medium metal mixing bowl, add the egg yolks and 2 tsp hot boiling water. Begin to whisk the egg mixture slowly over the boiling water. Whisk slowly as to not add to much air to the mixture but fast enough not to scramble the eggs.
Once you can lift the whisk up a form a figure 8 with the drizzle, remove the bowl from the stove.
Slowly drizzle in the warm clarified butter, whisking the entire time. Once all of the butter is in, finish with lemon juice, salt, pepper, siricha, and crawfish tail meat. Reserve in a warm spot while you poach the eggs.
Bring a pot of water to a boil and add the white vinegar. Slightly spin the water and add the eggs. Poach for 5 minutes. Warm the grit cakes and crawfish hash cakes. Stack crawfish cake on top of the grit cake and then add a poached egg on top of the cake stack.
Finish with the hollandaise.
For Individual Reservations:
Call 504.522.1994 or Book a table online.
For Group Reservations:
Call Alex Caire at 504.596.4723
Learn more about our group and private event options here