The Daring Gourmet

Grappling Each Dish By The Horns

Sign up for our newsletter!
No SPAM. Ever.Check out our privacy policy
  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop

Home Ā» Food Ā» By Country or Region Ā» North America Ā» America Ā» Andouille and Greens with Cheese Grits

Andouille and Greens with Cheese Grits

January 21, 2021 by Kimberly Killebrew Ā· 34 Comments

As an Amazon Associate I earn from qualifying purchases. See my disclosure policy.

136 shares
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe

SautĆ©ed Andouille and Greens with Cheese GritsĀ Ā Flavorful andouille sausage is cooked up with caramelized onions and sauteed Cajun-seasoned greens served over delicious cheesy grits.Ā  It’s Southern comfort food at its best!

andouille sausage greens cheese grits collards kale Cajun seasoning

Of Native American origin, grits are a staple food of the American South. Ā In fact, three-quarters of grits sold in the U.S. are bought in the South. Ā And the Southerners are downright proud of their grits, so much so that several Southern states have passed bills elevating the stature of grits. Ā Take this statement from South Carolina:

“Grits has been a part of the life of every South Carolinian of whatever race, background, gender, and income; and whereas, grits could very well play a vital role in the future of not only this State, but also the world, as Charleston’s The Post and Courier proclaimed in 1952, “An inexpensive, simple, and thoroughly digestible food, [grits] should be made popular throughout the world. Given enough of it, the inhabitants of planet Earth would have nothing to fight about. A man full of [grits] is a man of peace.”“

What do you think, could grits really be the solution to world peace?Ā  Well it’s certainly worth a try – let’s everyone sit down to a plate of grits tonight!

And even if it doesn’t change the whole world, there’s no denying that Southern cuisine is a delight and will change your world, even if only during the course of the meal!

These cheesy grits form a pillowy foundation for a topping consisting of spicy andouille sausage, healthy sauteed greens and caramelized onions flavored with Cajun seasonings.Ā  Its fast, easy, and oh so good!

andouille sausage greens cheese grits collards kale Cajun seasoning

What is Andouille?

Andouille is a type of sausage that originated in France and was later adapted by the Cajuns of Louisiana and has remained a hallmark of Cajun cuisine.Ā  The sausage is made of coarsely ground meat, heavily seasoned with garlic, pepper, onions, wine, and other seasonings, and then double smoked.Ā  It is very difficult to find authentic andouille outside the deep South but you can readily find sausage labeled as “andouille” with similar seasonings in most places throughout the U.S..Ā  If you cannot find andouille use another flavorful, spicy sausage.Ā Ā 

Which Greens Should I Use?Ā 

You can use collard greens, kale, Swiss chard, or any combination of them, including a few mustard greens for added kick.

andouille sausage greens cheese grits collards kale Cajun seasoning

 

SautƩed Andouille and Greens with Cheese Grits Recipe

Let’s get started!

To make the cheese grits, bring the milk and chicken broth to a boil in a medium saucepan and add the salt and pepper. Gradually whisk in the cornmeal then decrease the heat to low, cover and cook for about 20 minutes, whisking every few minutes to prevent scorching and lumps.

Remove from heat and stir in the butter.

Add the Cheddar and Parmesan and stir until combined and melted. Cover until ready to serve.

how to make cheese grits

Make the Cajun seasoning in advance and set aside until ready to use: Place all the spices in a coffee or spice grinder and grind to a fine powder.

Slice the andouille sausage and chop the onions.Ā  For the greens I’ve used kale here but you can use the greens of your choice (eg, Swiss chard, collard greens or a combination, including a few mustard greens). Ā Wash, rinse, remove the hard stems and chop.

making Cajun seasoning and chopping kale

While the grits are cooking, in a skillet over medium-high heat, heat the oil and brown the sausage on both sides. Add the onion and 2 teaspoons of Cajun seasoning. Cook the onions until soft and translucent and beginning to brown, 6-8 minutes.

cooking sausage and onions in skillet

Add the greens to the sausage and onions, add the chicken broth, and cover and cook for 3-4 minutes or until the kale is wilted and tender. Add more Cajun seasoning, cayenne pepper, and salt to taste.

andouille sausage greens cheese grits collards kale cheese grits

Dish up the cheese grits and top with the sausage and greens. Serve immediately.

Enjoy!

andouille sausage greens cheese grits collards kale Cajun seasoning

andouille sausage greens cheese grits collards kale Cajun seasoning

For more delicious Southern dishes be sure to try our:

  • Authentic Jambalaya
  • Grillades and Grits
  • Sausage Gravy
  • Black Eyed Pea Salad
  • Cajun Catfish and Chips
  • Vegetarian Sausage GravyĀ 
  • Smoky Black Eyed Pea Soup
  • Sweet Potato Pie
  • Chicken Fried Steak Burgers

 

PIN ME!

andouille sausage greens cheese grits collards kale Cajun seasoning

 

 

andouille sausage greens cheese grits collards kale Cajun seasoning

Andouille and Greens with Cheese Grits

Kimberly Killebrew
Flavorful andouille sausage is cooked up with caramelized onions and sauteed Cajun-seasoned greens served over delicious cheesy grits.Ā  It's Southern comfort food at its best!
Print Recipe
5 from 4 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Entree, Main Course
Cuisine American, Cajun, Southern
Servings 4 servings
Calories 786 kcal

Ingredients
 
 

  • For the Cheese Grits:
  • 2 1/4 cups whole milk
  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup coarsely ground cornmeal
  • 3 tablespoons butter
  • 1 cup sharp Cheddar cheese ,grated
  • 1/4 cup grated Parmesan cheese
  • For the Andouille and Greens:
  • 14 ounces andouille sausage , sliced in 1/4 inch thick rounds
  • 1 tablespoons cooking oil
  • 1 yellow onion , diced
  • 1/4 cup chicken broth
  • 2 small bunches greens , kale, swiss chard or collard greens; washed, drained, hard stems removed and chopped
  • For the Cajun Seasoning:
  • 2 teaspoons sweet paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoons dried oregano
  • 1/8 teaspoon cayenne pepper

Instructions
 

  • Make the Cajun seasoning in advance and set aside until ready to use: Place all the spices in a coffee/spice grinder and grind to a fine powder.
  • To make the cheese grits, bring the milk and chicken broth to a boil in a medium saucepan and add the salt and pepper. Gradually whisk in the cornmeal then decrease the heat to low, cover and cook for about 20 minutes, whisking every few minutes to prevent scorching and lumps. Remove from heat and stir in the butter. Add the Cheddar and Parmesan and stir until combined and melted. Cover until ready to serve.
  • In a skillet over medium-high heat, heat the olive oil and brown the sausage on both sides. Add the onion and 2 teaspoons of Cajun seasoning. Cook the onions until soft and translucent and beginning to brown, 6-8 minutes. Add the greens to the sausage and onions, add the chicken broth, and cover and cook for 3-4 minutes or until the greens are wilted and tender. Add more Cajun seasoning, cayenne pepper, and salt to taste.
  • Dish up the cheese grits and top with the andouille and greens. Serve immediately.

Nutrition

Calories: 786kcal | Carbohydrates: 44g | Protein: 41g | Fat: 59g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 1979mg | Potassium: 968mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4234IU | Vitamin C: 37mg | Calcium: 508mg | Iron: 4mg
Keyword Andouille and Greens with Cheese Grits
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

First published on The Daring Gourmet October 4, 2015

136 shares
  • Share
  • Tweet
  • Email

34 Comments →

« Thai Peanut Chicken
Sausage, Kale, and Black Eyed Pea Soup »

34 Responses

  1. Jennifer says

    January 18, 2022 at 9:58 am

    Loved this! I used veggie sausage and broth, everything else as listed, and it was delicious. The combination with the grits is so good. Thank you for this!!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 20, 2022 at 6:24 pm

      Thank you, Jennifer, I’m so glad you enjoyed it!

      Reply
  2. Christine says

    March 24, 2021 at 5:27 am

    This sounds good but why are you using cornmeal instead of grits?

    Reply
    • Kimberly @ The Daring Gourmet says

      March 24, 2021 at 11:51 am

      Hi Christine, grits are made from cornmeal. The term ā€œgritsā€ refers to the finished dish.

      Reply
« Older Comments

Add your Response Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

kimberly killebrew the daring gourmet

Welcome!Ā  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.Ā  Come travel the world through your taste buds!

Sign up for our newsletter!

Receive the latest from The Daring Gourmet!

No SPAM. Ever.Check out our privacy policy
  • About
  • Request
  • Contact
  • Privacy

Copyright © 2023 Ā· The Daring Gourmet Ā· All Rights Reserved

  • Home
  • About
  • Recipes
  • Home & Garden
  • Travel
  • Work With Me
  • Contact
  • Shop