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grits & andouille sausage bowls

Course Main Course
Keyword andouille, bowls, cajun, grits
Total Time 40 minutes
Servings 5

Ingredients

  • 8 cups water
  • 2 cups coarse stone ground grits
  • sea salt + freshly ground black pepper
  • 2 tablespoons butter
  • 2-3 tablespoons almond milk any milk will do
  • 2-3 teaspoons Tony Chachere’s cajun seasoning start with 2 teaspoons then add more to taste
  • 1/2 tablespoon olive oil
  • 12 oz andouille sausage diced
  • 1 cup diced white onion about half of a large onion
  • 1 cup diced celery about 3-4 stalks
  • 1 cup diced red bell pepper about 1 large pepper
  • 1 teaspoon paprika
  • 2 tablespoons minced parsley

Instructions

  1. Make the grits: in a medium sauce pan, boil the water then add the grits and a healthy pinch of salt. Bring to a simmer then lower heat and cook with the lid on for about 7 minutes. Remove lid, cook another 2-4 minutes. Stir in butter and milk then remove from heat (but keep warm).
  2. While the grits are cooking, heat olive oil in a large skillet over medium-high heat. Add sausage and cook for about 5 minutes. Next add onions, celery, peppers, paprika, and a few pinches of salt and pepper. Stir to mix spices then sauté for about 8-10 minutes (until veggies are soft).
  3. Scoop some grits into a bowl then top with the sausage veggie mixture. Sprinkle a little parsley on top then EAT.