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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Andouille Cheese Grits

This recipe has been something I've served friends and family for years. It's a great breakfast to make for a large group. This recipe will be included in my upcoming book release, Mississippi Mornings.


1 Tbs bacon fat or clarified butter
½ pound andouille sausage, medium dice
2 tsp garlic
4 cups milk
1 tsp salt
¼ tsp cayenne pepper
2 Tbs Hot Sauce
2 Tbs Creole Seasoning
½ cup unsalted butter
1 cup white grits, quick cooking (stone ground or regular grits can be used- adjust cooking time)
1 cup cheddar cheese, grated


In a large skillet, heat clarified butter until hot. Add andouille and garlic and sauté for 4–5 minutes. Remove from heat and drain off excess fat using a fine mesh strainer. Set the andouille and garlic aside.

In a large saucepan, bring the milk, seasonings, and butter to a boil. Slowly pour in grits while stirring constantly. Reduce heat to low. Continue to stir for 15 minutes. Add the sautéed andouille and garlic mix, and cheese. Serve immediately.

Yield: 8-10 servings


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