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.

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