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Andouille Grits Recipe - Cooking Index

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Andouille Grits

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
Serves: 4 people

Recipe Ingredients

4 tablespoons 60mlButter - (1/2 stick)
8 oz 227gAndouille sausage or hot links - cut small cubes
3 3/4 cups 888mlLow-salt chicken broth - or more if needed
1 cup 237mlInstant grits

Recipe Instructions

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.

"Bon Appetit, September 2003"


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