Among the many dishes that epitomize comfort, Andouille sausage paired with cheesy grits holds a special place on the tables across the South and beyond, satisfying foodies and home cooks who relish a meal that's hearty and bursting with gusto.
When you’re shopping for the ingredients on this list, it’s best to buy a block of really good sharp cheddar and shred it yourself rather than getting a bag of pre-shredded cheese.
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 you're waiting for the grits, heat oil in a large skillet. Add the peppers, onions, and garlic, sprinkle with Tony Chachere's and sauté in heated skilled for 2-3 minutes until they've softened.
While peppers and onions are cooking, slice the sausage links at a diagonal angle, about 1/2 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.
Head to the blog for the full list of ingredients and instructions on how to make Andouille Sausage and Grits at home!