Saturday, April 16, 2011
Sausage n' grits
This is essentially shrimp n' grits, without the shrimp. Cheese grits, plus a mixture of andouille sausage and tomatoes.
For the sausage mixture:
1 package andouille sausage (I used chicken andouille), sliced
1 onion, chopped
2-3 cloves of garlic, chopped
1 red pepper, chopped
1 28-oz can tomatoes, with juice
Seasonings (I used Italian seasoning; fresh thyme and oregano would work well too; plus salt and pepper, and maybe a little paprika and/or cayenne)
Saute the onion, garlic and pepper in olive oil until soft. Add the sausage, and cook over medium a few minutes more. Add the tomatoes and seasonings and simmer down over medium-low until all the flavors are well-blended (maybe 15 minutes).
Meanwhile, cook up a big batch of cheese grits. Quick grits are okay--follow the directions, and when it's done, add in a big handful of shredded cheese (I used manchego; but plain old cheddar is just fine).
Serve by adding the sausage/tomato mixture on top of the cheese grits; garnish with fresh parsley.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment