Catfish & Grits (S) Recipe

Prepare the Ingredients

Dice the onion, green bell pepper, and red bell pepper. Mince the garlic cloves. Slice the andouille sausage into rounds.

Cook the Sausage

In a large skillet, heat the olive oil over medium heat. Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove from the skillet and set aside.

Sauté the Vegetables

In the same skillet, add the diced onion, green bell pepper, red bell pepper, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.

Add Tomatoes and Seasonings

Stir in the canned diced tomatoes, chicken broth, Creole seasoning, bay leaves, salt, and black pepper. Bring to a simmer.

Cook the Catfish

Nestle the catfish fillets into the sauce. Cover and simmer for about 15-20 minutes, or until the catfish is cooked through and flakes easily with a fork. Add the cooked sausage back into the skillet for the last 5 minutes.

Boil Water

In a medium saucepan, bring the water to a boil over high heat. Add salt to taste.

Cook the Grits

Once the water is boiling, gradually add the grits while stirring to prevent lumps. Reduce heat to low and cover. Cook for about 20-25 minutes, stirring occasionally.

Add Milk and Cheese

When the grits are thick and creamy, stir in the milk, butter, and cheddar cheese. Cook for another 5 minutes until the cheese is melted and the mixture is smooth.

Season to Taste

Adjust seasoning with salt as needed, and keep the grits warm until serving.