Grits And Gumbo Recipe
We deep fry our grits to provide a nice crunch that’s full of flavor and top it with our house Seafood Gumbo, garnished with green onions.
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Ingredients
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For the Grits
For the Seafood Gumbo
Method
For the Grits
- 1
- 2
- 3
Cool and Shape the Grits
Pour the cooked grits into a greased baking dish and spread evenly. Allow to cool completely, then cut into squares or rounds.
- 4
Fry the Grits
In a deep fryer or heavy-bottomed pot, heat 2 cups of oil to 350°F (175°C). Carefully add the grits squares or rounds and fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
For the Seafood Gumbo
- 5
Sauté the Vegetables
In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion, green bell pepper, celery, and garlic. Sauté until the vegetables are soft, about 5-7 minutes.
- 6
Cook the Sausage
Add the sliced Andouille sausage to the pot and cook until browned, about 5 minutes.
- 7
Add Remaining Ingredients
Stir in the shrimp, crab meat, okra, canned diced tomatoes, chicken broth, Cajun seasoning, bay leaves, and salt and pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally.
- 8
Adjust Seasoning
Taste the gumbo and adjust the seasoning with more salt and pepper if needed.
Assembly
- 9
Serve the Dish
Spoon a generous portion of the seafood gumbo over the fried grits and garnish with chopped green onions. Serve immediately.
