Cajun Sausage & Grits

• Meat

  • 4 Andouille sausage, links

• Produce

  • 3 Garlic cloves
  • 1 Green pepper
  • 1 Vidalia onion, sweet

• Breakfast Foods

  • 1 cup Grits

• Canned Goods

  • 3 cups Chicken stock
  • 1 tbsp Tomato paste

• Baking & Spices

  • 1 Pepper, yellow
  • 1 Red pepper

• Oils & Vinegars

  • 1 tbsp Canola oil

• Dairy

  • 8 oz Cheddar, sharp white

• Other

  • Green Tobasco to taste
  • 1 tbsp Tony chachere's

Found on thetravelbite.com

Description

Ingredients

• 4-6 Andouille Sausage Links
• 8 ounces sharp white cheddar
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 green pepper, diced
• 1 sweet Vidalia onion, diced
• 1 tbsp Tony Chacheres
• 1 tbsp tomato paste
• 1 cup grits
• 3-4 garlic cloves, pressed or finely chopped
• Green Tobasco to taste
• 1 tablespoon canola oil
• 3 cups chicken stock

Directions

• 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 youre waiting for the grits, heat oil in a large skillet. Add the peppers, onions, and garlic, sprinkle with Tony Chacheres and sauté in heated skilled for 2-3 minutes until theyve softened.
• While peppers and onions are cooking, slice the sausage links at a diagonal angle, about ½ 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.