📝 About This Recipe
Transport your kitchen to the heart of Acadiana with this soul-warming breakfast staple that balances smoky, savory, and creamy textures. This dish features stone-ground grits slow-simmered in a rich savory broth, folded with sharp cheddar, and topped with crisp, seared Andouille sausage and the 'Holy Trinity' of Cajun aromatics. It is a hearty, sophisticated take on comfort food that captures the vibrant spirit of a Louisiana morning.
🥗 Ingredients
The Creamy Grits
- 1 cup Stone-ground white or yellow grits (not instant or quick-cooking)
- 2 cups Chicken stock (low sodium preferred)
- 2 cups Whole milk (adds essential creaminess)
- 4 tablespoons Unsalted butter (divided)
- 1.5 cups Sharp yellow cheddar cheese (freshly grated for better melting)
- 1 teaspoon Kosher salt (adjust to taste)
- 1/4 cup Heavy cream (for a final silky finish)
The Sausage & Aromatics
- 12 ounces Andouille sausage (sliced into 1/4 inch rounds; can substitute smoked kielbasa)
- 1/2 cup Yellow onion (finely diced)
- 1/4 cup Green bell pepper (finely diced)
- 1/4 cup Celery (finely diced)
- 3 cloves Garlic (minced)
- 1 teaspoon Cajun seasoning (your favorite blend)
- 1/2 teaspoon Smoked paprika (for depth)
For Garnish
- 3 pieces Green onions (thinly sliced)
- 2 tablespoons Fresh parsley (chopped)
- 1 bottle Hot sauce (Louisiana style for serving)
👨🍳 Instructions
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1
In a heavy-bottomed medium saucepan or Dutch oven, combine the chicken stock, milk, and 1 teaspoon of kosher salt. Bring the mixture to a gentle boil over medium-high heat.
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2
Slowly whisk in the stone-ground grits. Reduce the heat to low and cover the pot. Whisking frequently is key to preventing lumps and sticking.
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3
Simmer the grits for 30-35 minutes, whisking every 5-7 minutes. If the grits become too thick before they are tender, splash in a little extra warm milk or water.
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4
While the grits simmer, place a large cast-iron skillet over medium heat. Add 1 tablespoon of butter.
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5
Add the sliced Andouille sausage to the skillet. Sear until the edges are browned and crisp, approximately 4-5 minutes per side. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pan.
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6
To the same skillet, add the onion, bell pepper, and celery (the Holy Trinity). Sauté for 5-6 minutes until the onions are translucent and the peppers are soft.
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7
Stir in the minced garlic, Cajun seasoning, and smoked paprika. Cook for just 60 seconds until fragrant, being careful not to burn the garlic.
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8
Return the cooked sausage to the skillet with the aromatics. Stir to combine and turn the heat to the lowest setting just to keep warm.
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9
Check the grits. Once they are tender and have lost their 'crunch,' whisk in the remaining 3 tablespoons of butter and the heavy cream.
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10
Gradually fold in the grated cheddar cheese, one handful at a time, stirring until the cheese is completely melted and the grits are velvety.
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11
Taste the grits and adjust seasoning with more salt or Cajun spice if desired.
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12
Ladle a generous portion of cheesy grits into warmed bowls. Top each bowl with a large spoonful of the sausage and aromatic mixture.
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13
Garnish with sliced green onions and fresh parsley. Serve immediately with a side of hot sauce.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which prevents a perfectly smooth melt. If you can't find Andouille, a high-quality smoked kielbasa or Spanish Chorizo works as a great substitute. For the creamiest texture, don't rush the grits—stone-ground varieties need the full 30-40 minutes to hydrate properly. If the grits sit and thicken too much before serving, whisk in a tablespoon of hot water or milk to loosen them back up. To reduce the heat level, remove the seeds from the green bell pepper and use a 'mild' Cajun seasoning blend.
🍽️ Serving Suggestions
Serve with a side of buttery, flaky buttermilk biscuits and honey. A crisp, cold glass of orange juice or a spicy Bloody Mary pairs perfectly with the smoky flavors. Add a poached or over-easy egg on top for an extra layer of richness. A side of sautéed garlicky collard greens adds a nice touch of bitterness to cut through the cheese. Finish the meal with a strong cup of chicory coffee.