Andouille Grits Recipe - Cooking Index
Andouille Grits Recipe - Cooking Index
Chef Tory McPhail writes: "I was 19 years old and just out of culinary school when I first started at Commander's Palace. Despite my training, nothing prepared me for the pressures of working in a fast-paced kitchen, or in a restaurant of such high quality. I think my success came down to sheer effort and a lifelong passion for cooking. Even as a kid I loved playing with cookie and pie dough.
Courses: Side dish| 4 tablespoons | 60ml | Butter - (1/2 stick) |
| 8 oz | 227g | Andouille sausage or hot links - cut small cubes |
| 3 3/4 cups | 888ml | Low-salt chicken broth - or more if needed |
| 1 cup | 237ml | Instant grits |
Melt 1 tablespoon butter in heavy large saucepan over medium-high heat. Add sausage and saute until brown, about 3 minutes.
Add 3 3/4 cups broth and bring to boil. Gradually whisk in grits. Reduce heat to medium and simmer until mixture is thick, stirring occasionally, about 8 minutes.
Mix in more broth by 1/4 cupfuls to thin, if desired. Stir in remaining 3 tablespoons butter. Season grits to taste with salt and pepper and serve.
Source:
"Bon Appetit, September 2003"
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.