Gary Walker from Walker Farm Fam, prepared this dish with his new friend Raphael. The dish turned out amazing, was very simple to prepare. The spice of the sausage went very well with the creaminess from the cheesy grits. Below is a video from Gary’s experience on the FFTT event.
Grits; a Southern classic, originating from the Native American Muscogee tribe in the 16th century. American colonists learned to make the dish from the Native Americans, and it quickly became an American staple. From sweet to savory, grits can pair with a wide range of different preparations and seasonings – each creating a unique and invigorating flavor! Check out this Cajun Sausage and Cheesy Grits recipe from this month’s From Field To Table event in Texas.
- 2 lbs. Andouille sausage
- 8 oz. shredded white cheddar cheese
- 1 red bell pepper, medium dice
- 1 yellow bell pepper, medium dice
- 1 green bell pepper, medium dice
- 1 sweet white onion, medium dice
- 1 Tbsp. Tony Chachere’s Creole seasoning
- 1Tbsp. tomato paste
- 1 cup grits
- 3 large cloves garlic, finely chopped
- Green Tobasco to taste
- 1 Tbsp. Canola oil
- 3 cups chicken stock
- Heat chicken stock to a boil. Stir in the grits, reduce heat to low and cover. Simmer 8 to 10 mins. stirring occasionally.
- Sauté peppers and onions in a skillet, after 1 minute add garlic and Tony’s creole seasoning.
- Slice sausage about ½ inch thick. Add sausage to peppers and onions, cook 3 -4 minutes stirring occasionally.
- Add tomato paste and stir together until well blended. Reduce heat and cook for 3 -4 minutes until the sausage is cooked.
- When grits are done, remove from heat and stir in the shredded cheddar cheese. Add salt and pepper to taste.
- Serve a spoonful of grits, top with sausage and peppers.
- Serve with Green Tabasco.