15 Minute Andouille Sausage And Grits Recipes

CAJUN SAUSAGE & GRITS

Steps:

• Pour the chicken stock into a large saucepan and set to medium-high to bring to a boil. Stir in the grits, reduce heat to low, and cover. Simmer for 8-10 minutes, stirring occasionally.
• While you're waiting for the grits, heat oil in a large skillet. Add the peppers, onions, and garlic, sprinkle with Tony Chachere's and sauté in heated skilled for 2-3 minutes until they've softened.
• While peppers and onions are cooking, slice the sausage links at a diagonal angle, about 1/2 inch thick. Add the sausage to the sauté pan with peppers and onions and cook 3-4 minutes, stirring occasionally.
• Add the tomato paste and stir together with the sausage and pepper mixture until blended. Reduce heat to low and cook for another 3-4 minutes until the sausage is cooked through.
• When the grits are done, remove from heat and stir in cheddar cheese. Add salt and pepper to taste.
• Serve a heaping spoonful of grits, top with sausage and peppers, and add Green Tobasco to taste.
• Serves 4-6. Or one really hungry man.

15 MINUTE ANDOUILLE SAUSAGE AND GRITS

Steps:

• In a large frying pan over medium-high heat, add 1 tablespoon of olive oil. Once heated, add onion and garlic. Cook until translucent. Add chopped Andouille Sausage to onion and garlic and cook until the sausage is slightly browned. Add the petite diced tomatoes and Cajun seasoning, cook for 2 minutes. Add the roasted chicken {optional}. If the mixture is too dry, then add 1/4-1/2 cup of chicken broth. Simmer until Grits are ready.
• Bring water and chicken stock to boil. Slowly add grits to boiling water/broth mixture. Reduce heat to medium-low and cover. Cook for 5 minutes or until the grits are thick, stirring occasionally. Remove from heat and add shredded cheese and milk. Stir until smooth and cheese has melted.
• To serve: Spoon a helping of Cheese Grits into the bottom of a bowl and top with a large spoonful of Andouille Sausage mixture, sprinkle with sliced green onions and eat.

SPICY SHRIMP AND ANDOUILLE SAUSAGE OVER GRITS

Steps:

• For the grits: Bring 2 cups of the chicken stock, the heavy cream and 4 tablespoons of the butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, adjust the consistency with stock, if necessary, and season with salt and pepper.
• For the shrimp and sausage: Heat the olive oil in a large skillet. Add the sausage and brown, then transfer to a plate with a slotted spoon, leaving all of the fat in the pan. Add the garlic, bell peppers and onions. Sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and Cajun seasoning to the pan and saute until the shrimp are beginning to turn pink, 1 to 2 minutes. Add the reserved sausage and remaining 1/2 cup chicken stock to the skillet and reduce a bit to intensify those flavors. Stir in the remaining tablespoon butter at the end, garnish with parsley, and add the lemon juice.
• Serve the sausage, peppers and shrimp over the grits.

SMOTHERED ANDOUILLE SAUSAGE AND SHRIMP OVER CREAMY STONE GROUND GRITS

Steps:

• In a saute pan, over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes for a medium brown roux, about the color of peanut butter. Add the onions, peppers, and celery. Season with salt and cayenne. Continue cooking until the vegetables are wilted, about 8 minutes. Add the sausage and continue to cook for 2 minutes. Season the shrimp with salt and cayenne. Add the shrimp. Stir in the clam juice and cream. Bring the liquid to a simmer and continue to cook for 8 to 10 minutes, until the mixture coats the back of a spoon. Remove from the heat and stir in the green onions. To serve, spoon the grits in the center of each serving bowl. Spoon the shrimp mixture over the grits. Garnish with parsley.
• In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 2 hours, stirring occasionally. (The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese. The grits can either be served immediately or prepared in advance and reheated.
• If preparing in advance, grease a pan with a teaspoon of butter. Pour the grits into the pan and reheat in a 400 degree F for 15 minutes.

GRILLED ANDOUILLE SAUSAGE AND SHRIMP OVER GRILLED GRITS

Steps:

• Grilled Grit Squares:
• To prepare grits, bring the water and salt to a boil in a large saucepan over high heat. And gradually stir in the grits. Reduce the heat and simmer until thick, stirring frequently, about 30 minutes. Remove from heat and stir in the cheese, white pepper, and pepper sauce.
• Spread the grits in a 15 by 10-inch pan coated with cooking spray and let cool completely on a wire rack. Cover with plastic wrap and refrigerate for 30 minutes. Invert grits onto a cutting board and cut into 6 squares. Put the squares on a grill pan coated with cooking spray, and grill until lightly browned and thoroughly heated for 3 minutes on each side. Remove from the pan to a plate and keep warm.
• Heat grill to medium heat.
• Put the andouille sausage on the grill and start to cook.
• In a saute pan, over the grill, add the butter and melt. Stir in the flour and cook for 4 to 6 minutes for a medium brown roux. Add the onions, peppers, and celery. Season with salt and cayenne. Continue cooking until the vegetables are tender, about 8 minutes. Remove the sausage from the grill. Dice, add to roux, and continue to cook for 2 minutes. Season the shrimp with salt and cayenne. Add the shrimp and stir in the clam juice and cream. Bring the liquid to a simmer and continue to cook until the mixture coats the back of a spoon, about 8 to 10 minutes. Remove from the heat and stir in the green onions. To serve, put a grilled grits square in the center of each serving bowl. Spoon the sausage/shrimp mixture over the grits and garnish with parsley or chive sprigs before serving. If desired, serve with Grilled Collard Greens.

ANDOUILLE GRITS

Steps:

• Melt 1 tablespoon butter in heavy large saucepan over medium-high heat. Add sausage and sauté until brown, about 3 minutes. Add 3 3/4 cups broth and bring to boil. Gradually whisk in grits. Reduce heat to medium and simmer until mixture is thick, stirring occasionally, about 8 minutes. Mix in more broth by 1/4 cupfuls to thin, if desired. Stir in remaining 3 tablespoons butter. Season grits to taste with salt and pepper and serve.