Andouille Smothered Grits
We love this recipe because we both go crazy for Andouille anything!
For the grits, I simply cooked them according to the package, substituting chicken broth for the water and stirring in a little butter and shredded sharp white cheddar at the end. And I probably should have let them sit longer, but I was hun-gree!
3 T butter, divided
8 oz andouille sausage, sliced
1/2 onion, thinly sliced
1/2 red bell pepper, thinly sliced
1 clove garlic, minced
1/4 cup flour
1 t Cajun seasoning (I used homemade)
1 1/4 - 1 1/2 cups chicken broth
hot cooked grits
Heat a large frying pan or skillet over medium heat. Add 1 T butter and melt. Add sausage, cooking til just browned. Stir in onion and pepper and cook til softened, about 5 minutes.
Stir in garlic and cook another minute or so. With a slotted spoon remove mixture from the pan; set aside to keep warm. Increase heat to medium high and add remaining butter. In a small bowl, mix flour and seasoning. Whisk into pan and cook for a minute or so.
Whisk in broth and cook til gravy thickens, about 5 minutes. (Add more broth as needed).
Return sausage mixture to pan and bring to a simmer. Taste and adjust as desired.
I served the andouille and gravy over the grits alongside a slice of buttered buttermilk cornbread.
Inspired by a recipe in my Bon Appetit cookbook
For the grits, I simply cooked them according to the package, substituting chicken broth for the water and stirring in a little butter and shredded sharp white cheddar at the end. And I probably should have let them sit longer, but I was hun-gree!
3 T butter, divided
8 oz andouille sausage, sliced
1/2 onion, thinly sliced
1/2 red bell pepper, thinly sliced
1 clove garlic, minced
1/4 cup flour
1 t Cajun seasoning (I used homemade)
1 1/4 - 1 1/2 cups chicken broth
hot cooked grits
Heat a large frying pan or skillet over medium heat. Add 1 T butter and melt. Add sausage, cooking til just browned. Stir in onion and pepper and cook til softened, about 5 minutes.
Stir in garlic and cook another minute or so. With a slotted spoon remove mixture from the pan; set aside to keep warm. Increase heat to medium high and add remaining butter. In a small bowl, mix flour and seasoning. Whisk into pan and cook for a minute or so.
Whisk in broth and cook til gravy thickens, about 5 minutes. (Add more broth as needed).
Return sausage mixture to pan and bring to a simmer. Taste and adjust as desired.
I served the andouille and gravy over the grits alongside a slice of buttered buttermilk cornbread.
Inspired by a recipe in my Bon Appetit cookbook
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