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Andouille Sausage with Grits and Caramelized Onions
Created by: Howcan Team
Ingredients
- 1 cup stone-ground grits
- 4 cups water
- 1 teaspoon salt
- 1/2 cup shredded cheddar cheese
- 4 andouille sausages
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 2 tablespoons brown sugar
- 1/4 cup chicken broth
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring 4 cups of water to a boil. Stir in 1 teaspoon of salt and slowly whisk in 1 cup of stone-ground grits. Reduce heat to low and simmer, stirring occasionally, for 20-25 minutes or until thickened. Stir in 1/2 cup of shredded cheddar cheese and keep warm.
- While the grits are cooking, heat a large skillet over medium-high heat. Add the andouille sausages and cook for 8-10 minutes, turning occasionally, until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for 15-20 minutes or until the onions are soft and golden brown. Stir in 2 tablespoons of brown sugar and 1/4 cup of chicken broth. Cook for an additional 5 minutes, stirring occasionally, until the onions are caramelized. Season with salt and pepper to taste.
- To serve, spoon a generous portion of the creamy grits onto each plate. Top with a cooked andouille sausage and a generous spoonful of caramelized onions. Enjoy hot!
Andouille sausage with grits topped with caramelized onions is a classic Southern dish that has its roots in the Cajun and Creole cuisines of Louisiana. The history of this dish can be traced back to the French and Spanish influences in the region, where the use of andouille sausage and grits was common in traditional cooking. The dish gained popularity in the United States, particularly in the South, where it became a staple in many restaurants and home kitchens. Chefs like Emeril Lagasse and Paul Prudhomme have helped popularize this dish, incorporating their own unique twists and flavors. Today, the best version of this dish can be found in Louisiana, particularly in New Orleans, where renowned restaurants like Commander's Palace and Brennan's serve up their own delicious renditions of this classic dish. The key to getting this dish right lies in the quality of the andouille sausage, which should be smoky, spicy, and full of flavor. The grits should be creamy and well-seasoned, providing the perfect base for the savory sausage and sweet caramelized onions. For a famous alternative method of making this dish, some chefs like to incorporate a rich gravy or sauce made from the drippings of the andouille sausage, adding an extra layer of depth and flavor to the dish.
45 min
4
550 calories
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