Andouille Grits

Chef Tory McPhail writes: "I was 19 years old and just out of culinary school when I first started at Commander's Palace. Despite my training, nothing prepared me for the pressures of working in a fast-paced kitchen, or in a restaurant of such high quality. I think my success came down to sheer effort and a lifelong passion for cooking. Even as a kid I loved playing with cookie and pie dough. "After a seven-year absence, which I spent working abroad and opening a new Commander's Palace restaurant in Las Vegas, I came back to New Orleans last year. Since returning I've enjoyed cooking for my friends. On the weekends we'll go fishing, and then I'll grill our catch and serve it along with a fresh salad. That meal combines the two best things about living in the South — lots of fishing and great fresh produce." Serve these creamy grits with fried eggs for a southern-style breakfast. Andouille, a spicy pork sausage, is available at specialty foods stores and some supermarkets.

Preparing Time: -
Total Time: -
Served Person: Makes 4 servings

Cajun/Creole Breakfast Brunch SautÃ© Quick & Easy Sausage Bon AppÃ©tit

4 tablespoons (1/2 stick) butter
1 cup instant grits

Carbohydrate 35 g(12%)
Cholesterol 63 mg(21%)
Fat 30 g(46%)
Fiber 2 g(7%)
Protein 14 g(29%)
Saturated Fat 13 g(67%)
Sodium 586 mg(24%)
Calories 464

Preparation Melt 1 tablespoon butter in heavy large saucepan over medium-high heat. Add sausage and sautÃ© 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.

Andouille Grits

Ingredients

Nutrition facts