Andouille Sausage and Greens with Cheese Grits

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Flavorful andouille sausage is cooked up with caramelized onions and sauteed Cajun-seasoned greens served over delicious cheesy grits.  It’s Southern comfort food at its best!

Of Native American origin, grits are a staple food of the American South.  In fact, three-quarters of grits sold in the U.S. are bought in the South.  And the Southerners are downright proud of their grits, so much so that several Southern states have passed bills elevating the stature of grits.  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?  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.  Its fast, easy, and oh so good!

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.  The sausage is made of coarsely ground meat, heavily seasoned with garlic, pepper, onions, wine, and other seasonings, and then double smoked.  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..  If you cannot find andouille use another flavorful, spicy sausage.  

Which Greens Should I Use? 

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

Andouille Sausage 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.

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.  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).  Wash, rinse, remove the hard stems and chop.

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.

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.

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

Serve immediately.

Enjoy!

For more delicious Southern dishes be sure to try my:

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

First published on The Daring Gourmet October 4, 2015