Catfish & Grits (s) Recipe
Dasha’s catfish & Creole sauce with andouille sausage, tomatoes, onions, peppers, and a plethora of other ingredients & served over cheese grits
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Ingredients
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Catfish & Creole Sauce
Cheese Grits
Method
Catfish & Creole Sauce
- 1
Prepare the Ingredients
Dice the onion, green bell pepper, and red bell pepper. Mince the garlic cloves. Slice the andouille sausage into rounds.
- 2
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.
- 3
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.
- 4
Add Tomatoes and Seasonings
Stir in the canned diced tomatoes, chicken broth, Creole seasoning, bay leaves, salt, and black pepper. Bring to a simmer.
- 5
Cheese Grits
- 6
Boil Water
In a medium saucepan, bring the water to a boil over high heat. Add salt to taste.
- 7
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.
- 8
- 9
Season to Taste
Adjust seasoning with salt as needed, and keep the grits warm until serving.
