Another amazing dish at Pappadeaux’s is their cheese grits with andouille sausage. If you haven’t tried them, then you must make this recipe because I think you will love them! It had never occurred to me to add things like cheese and sausage to grits to make it into a side dish for a dinner meal until I had them a Pappadeaux’s. I have always eaten grits in the morning time for breakfast and that was it. The inspiration for my chicken and sausage grits recipe was because of having these Pappadeaux Andouille Cheese Grits. Now I have two grit recipes for you! I hope you enjoy this one!
Pappadeaux Andouille and White Cheddar Grits
Ingredients:
4 Tbsp of Butter
2 Tbsp of Onions (diced)
1 Andouille Sausage link
1/2 cup of White Cheddar Cheese
1 cup of Heavy Whipping Cream
1 cup of Grits
2 cups of Water
Instructions:
First remove the casings from the sausage and dice it. Now in a medium skillet add your butter, sausage and onion. Cook for over medium heat for about 4 minutes and set aside. In a medium saucepan add in your water and heavy cream and bring to a boil. Reduce heat to medium and slowly begin to add in your grits and stir gently. Next stir in your sausage mixture from the skillet. Now reduce heat to low and continue stirring for about 5 minutes. You want to add in your white cheddar cheese and continue to stir until thickened. Serve the andouille cheese grits with a some extra slices of andouille and be sure to………
Enjoy!! : )
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