Andouille Grits Recipe
Recipe information
Make Andouille Grits in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
ALA CARTE
ALA CARTE
1. Prep
Prep and gather all ingredients: slice the sausage; dice the onion and red pepper; mince the garlic; measure grits, water, milk, and cream.
2. Cook the grits (base)
In a heavy-bottom pot, bring 4 cups water to a boil. Slowly whisk in the grits and reduce to a simmer, stirring frequently to prevent lumps.
3. Season the grits
Stir in 1 cup milk, 0.25 cup heavy cream, 1 tsp Cajun seasoning, 0.5 tsp salt, and 0.25 tsp black pepper. Continue cooking, whisking often, until the grits thicken and become creamy, about 25–30 minutes.
4. Finish grits with dairy and cheese
When the grits are nearing creaminess, stir in 1 Tbsp butter and 1 cup cheddar cheese until melted and smooth.
5. Sauté vegetables
In a skillet over medium heat, melt 1 Tbsp butter. Add the diced onion and red bell pepper; sauté until softened, 5–7 minutes. Add minced garlic and cook 1 minute more.
6. Cook sausage
Add the sliced andouille sausage to the skillet and cook until browned and slightly crispy, about 4–5 minutes. Remove from heat.
7. Combine and finish
Fold the cooked sausage and vegetables into the creamy grits. Taste and adjust salt and pepper as needed. Stir in green onions and garnish with parsley if using.
Local Coupons
No local coupons found for this recipe's ingredients.