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Andouille Grits Recipe

Inspired by Simp McGhee's

Time40m

Serves4

Make Andouille Grits Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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ALA CARTE

1 cup stone-ground grits

4 cup water

1 cup Milk

12 oz andouille sausage, sliced

2 tbsp Unsalted butter

1/4 cup Heavy cream

1 cup shredded sharp cheddar cheese

1 each yellow onion, diced

1/2 cup red bell pepper, diced

2 cloves Garlic, minced

2 stalks Green onions, sliced

1 tsp Cajun or Creole seasoning

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbsp parsley, chopped (optional garnish)

Method

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.