Cheesy Grits with Andouille Sausage and Cajun Red Gravy is a welcoming meal to any Southern Soul from the Deep South; made with the Southern-Style cheesy grits, Cajun Red Gravy made from the Holy Trinity, Andouille sausage, herbs and Cajun spices.
Don’t you dare sleep on all the delicious endless possibilities of serving grits; they aren’t just for breakfast here in the South, we have many ways we choose to enjoy our beloved grits; one of my favorite ways is Cheesy Grits with Andouille Sausage and Cajun Red Gravy for lunch and heck even dinner at times.
The secret to making a good recipe for Cheesy Grits with Andouille Sausage and Cajun Red Gravy lies in a few different techniques; such as using rendered bacon fat versus just any old oil, having your roux technique on point or following directions carefully, using a well-seasoned cast iron skillet and buying quality andouille sausage because not all brands are created equal; I like to buy mine from the butcher. Of course, if need be you can substitute a quality brand of smoked sausage when you can not buy andouille sausage at your market or butcher. It will have a slightly different taste.
What are grits?
Grits are small broken grains of corn. They were first produced by Native Americans centuries ago. They made both “corn” grits and “hominy” grits.
What is Andouille sausage?
Andouille Sausage is a smoked sausage made from pork, garlic, pepper, onions, wine, and seasonings. Andouille Sausage originated in France; and was brought to Louisiana by the French immigrants and Acadian exiles that would merge to create much of our beloved Louisiana Creole and Cajun Cuisines.
What is Roux?
Roux is all-purpose flour and fat cooked together and used to thicken sauces. The fat is butter in French cuisine but may be lard or vegetable oil in other cuisines.
Follow my step by step instructions to a “T” below for the best results when making my Cheesy Grits with Andouille Sausage and Cajun Red Gravy and I can promise you that you’ll absolutely adore this Southern tradition.
Cheesy Grits with Andouille Sausage and Cajun Red Gravy
- 12 ounces andouille sausage sliced into 1/2-inch rounds
- 3 Tablespoons of rendered bacon fat or oil
- 1/4 of a cup of minced onions
- 1/4 of a cup finely diced celery
- 1/4 of a cup of finely diced green peppers
- 1/4 of a Cayenne pepper minced
- 4 cloves of garlic minced
- 1 cup of diced vine ripened plum tomatoes
- 1 teaspoon of Cajun Seasoning
- 1/2 of a teaspoon thyme
- 3 tablespoons of all-purpose flour
- 1-8-ounce can of tomato sauce
- 1 cup of chicken stock +more if needed to thin
- splash of Worcestershire sauce
- hot sauce, to own taste, optional
- pinch of cayenne optional
- Kosher salt to own taste
- fresh ground black pepper to own taste
DIRECTIONS for Andouille Sausage and Cajun Red Gravy
- Place a well-seasoned cast iron skillet or metal skillet on a burner set to medium heat, brown the sliced 1/2 inch thick andouille sausage rounds till cooked completely through. Remove the andouille sausage from the cast iron skillet, place on a clean plate till needed.
- Add 3 tablespoons of rendered bacon fat or 3 tablespoons of oil in the cast iron skillet let the oil heat up; add minced onions, celery, green peppers, minced cayenne pepper, and garlic in the cast iron skillet and cook for about 5 minutes stirring as needed.
- Next, add the diced vine-ripened tomatoes to the well-seasoned cast iron skillet or metal pan if tomatoes are out of season you may use canned diced tomatoes; I recommend using an organic brand. If you do not have a cast iron skillet you have used for 6+ years to fry fatty meats such as bacon, sausage, and fried chicken I would recommend you cooking tomatoes separately so your seasoning is not removed. Cook for 3-4 minutes stirring occasionally.
- Add Cajun seasoning, thyme, and all-purpose flour to the cast iron skillet, keep moving the four in the cast iron skillet to combine with the oil and vegetables constantly, cook for about 2-3 minutes to cook off raw flour taste and darken the roux, do not scorch the flour and oil mixture.
- Add the browned andouille sausage back in the cast iron skillet along with 1-8-ounce can of tomato sauce, 1 cup of chicken stock, a splash of Worcestershire sauce, hot sauce, pinch of cayenne, kosher salt, and freshly ground pepper to the veggie and roux mixture; and cook on medium heat till joined and a thick creamy texture.
Southern-style Cheesy Grits
- 2 cups of chicken stock or water
- 2 cups of whole milk
- 4 tablespoons unsalted butter
- 2 teaspoons of kosher salt
- Freshly ground black pepper to own taste
- 1 and 1/2 cups quick-cook grits
- 16-ounces of freshly shredded mild cheddar
Directions for Cheesy Grits:
- Combine the chicken stock, whole milk, unsalted butter, kosher salt, freshly ground pepper in a large 4-quart saucepan over medium-high heat.
- Just as the chicken stock and whole milk start to come to a low boil slowly add the quick cook grits, stirring constantly to avoid any lumps.
- Turn the heat to lowest setting and cook for 12-15 minutes, stirring occasionally.
- Stir in the mild Cheddar until the cheese has completely melted.
- If the grits become a little thick, add more chicken stock or water until you reach the desired consistency.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2016-2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.