Creole Grits
Transport your taste buds to the heart of Louisiana with this irresistible Creole Grits recipe, a flavorful fusion of creamy stone-ground grits and a bold Creole-inspired topping. Perfectly seasoned shrimp, smoky andouille sausage, and a vibrant medley of onions, bell peppers, celery, and diced tomatoes come together in a tantalizing sauce infused with zesty Creole seasoning. The grits are elevated with sharp cheddar cheese, butter, and milk for a luscious, velvety base, creating the ultimate comfort food that's both hearty and indulgent. Ready in under an hour, this soulful dish is perfect for a cozy family dinner or a weekend brunch with a Southern twist. Don’t forget a sprinkle of fresh parsley and green onions for the perfect finishing touch!
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Recipe Information
Ingredients
- 1 cup stone-ground grits
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup whole milk
- 1 cup grated sharp cheddar cheese
- 1 tablespoon olive oil
- 6 ounces andouille sausage, sliced
- 1 pound medium shrimp, peeled and deveined
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalk, diced
- 3 cloves garlic, minced
- 14.5 ounces canned diced tomatoes
- 1 tablespoon creole seasoning
- 2 tablespoons fresh parsley, chopped
- 2 green onions, sliced
Instructions
In a medium saucepan, bring the water to a boil over medium-high heat. Add the salt and gradually whisk in the grits to prevent clumping.
Reduce the heat to low and cover the saucepan. Cook the grits, stirring frequently, for about 20 to 25 minutes or until they are thick and creamy.
Stir in the butter, milk, and grated cheddar cheese. Mix well until smooth and creamy. Keep warm while preparing the Creole topping.
In a large skillet over medium heat, heat the olive oil. Add the sliced andouille sausage and cook for 2 to 3 minutes, stirring occasionally, until browned. Remove the sausage and set aside.
In the same skillet, add the diced onion, green bell pepper, and celery. Sauté for 5 to 6 minutes, or until the vegetables are softened.
Add the minced garlic and cook for 1 more minute until fragrant.
Stir in the canned diced tomatoes with their juices and the Creole seasoning. Simmer for 5 minutes to allow the flavors to meld.
Add the shrimp to the skillet and cook for 3 to 4 minutes, or until they turn pink and opaque. Return the sausage to the skillet and stir to combine.
Remove the skillet from heat and stir in the fresh parsley.
To serve, spoon the grits into bowls and ladle the Creole sauce over the top. Garnish with sliced green onions for a burst of fresh flavor.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 1472 mg | 64% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.8 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 412 mg | 32% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 905 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
