Cheesy Andouille Sausage and Grits Recipe

5 from 1 vote

This delicious cajun andouille sausage and cheesy grits recipe is made in 15 minutes which makes it the perfect weeknight dinner.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: American

Servings: servings

½ medium onion {chopped}
2 cloves garlic {minced}
13 ounces Andouille Sausage {chopped}
14.5 ounces petite diced tomatoes
½-1 teaspoon cajun seasoning {more or less depending on how spicy you prefer the dish}
¼-½ cup chicken broth

In a large frying pan over medium-high heat, add 1 tablespoon of olive oil. Once heated, add onion and garlic. Cook until translucent. Add chopped Andouille Sausage to onion and garlic and cook until the sausage is slightly browned. Add the petite diced tomatoes and Cajun seasoning, cook for 2 minutes. Add the roasted chicken {optional}. If the mixture is too dry, then add 1/4-1/2 cup of chicken broth. Simmer until Grits are ready.
Bring water and chicken stock to boil. Slowly add grits to boiling water/broth mixture. Reduce heat to medium-low and cover. Cook for 5 minutes or until the grits are thick, stirring occasionally. Remove from heat and add shredded cheese and milk. Stir until smooth and cheese has melted.
To serve: Spoon a helping of Cheese Grits into the bottom of a bowl and top with a large spoonful of Andouille Sausage mixture, sprinkle with sliced green onions and eat.

Andouille sausage can be spicy. If you prefer less spicy food, then use another type of sausage.
Be sure to use quick grits and not instant grits in this recipe.
Slowly add the grits to the boiling liquid while whisking constantly to prevent clumping.
Store any leftover sausage mixture in an airtight container in the fridge for up to 4 days.
Grits are best enjoyed freshly made, as they tend to thicken and congeal when refrigerated.