Louisiana Crawfish Étouffée over Mascarpone Stone-Ground Grits Chefs Keith Frentz and Nealy Crawford-Frentz Crawfish étouffee pairs with cheese grits. Servings: 15 Ingredients 5 lbs. Louisiana Crawfish tails 16 oz. all-purpose flour 16 oz. canola oil 1 yellow onion, diced 6 ribs celery, diced 4 green bell peppers, diced 2 leeks, white only, diced 8 cloves garlic, minced 3 gal. shellfish stock 4 oz. tomato paste 1 16-oz. can crushed tomatoes 3 oz. Lea & Perrins® Worcestershire Sauce 3 oz. dried thyme 4 bay leaves 3 oz. paprika 5 oz. kosher salt 3 oz. black pepper 2 Tbsp. red pepper (cayenne) 2 bunches parsley, washed and chopped 8 bunches green onion, sliced 1 lb. butter, divided 1 qt. yellow stone-ground grits 3 qts. water 1 pint heavy cream 3 Tbsp. granulated garlic 2 Tbsp. white pepper 8 oz. mascarpone cheese Directions Étouffée In a large pot over low heat, heat oil, then add flour. Stir until incorporated completely; if too wet, add more flour. Keep stirring over low heat to avoid burning. Stir until roux is amber in color and smells nutty; approximately 30 to 45 minutes. Add onion, celery, green peppers and leeks; cook until tender. Add garlic; continue to cook an additional 5 minutes. Add shellfish stock, tomato paste, crushed tomatoes, Worcestershire sauce, thyme, bay leaves, paprika, 3 oz. kosher salt, black pepper and cayenne pepper. Stir until smooth; if too thick, add water to thin the mixture. Cook on low heat for 45 minutes to an hour. Once the flour taste is cooked out, add parsley and green onions. Turn off heat; add Louisiana Crawfish and butter; stir. Grits In a pot, combine water, cream, granulated garlic, salt and white pepper; bring to boil. Reduce heat and stir in the grits. Cook for 20 minutes, stirring occasionally. Stir in mascarpone cheese and turn off heat. Serve étouffée over the grits. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!